Caramelised Apple, Fennel & Chilli Sausage Rolls
As we head into British summer time, I have collaborated with https://www.prestige.co.uk/  to make some wonderful Caramelised Apple, Fennel & Chilli Sausage Rolls. These sweet and spicy sausage rolls filled with caramelised apple and onion, fennel and chilli flakes wrapped in golden buttery flaky puff pastry. They are absolutely delicious – probably the best I have ever tasted.  They will make a fantastic addition to any family picnic- a definite must try!        
Servings: 16 yield(s)
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Ingredients
  • 25 g butter
  • 1 small onion (peeled & finely chopped)
  • 3 tbsp granulated sugar
  • 1 granny smith apple (peeled, cored & finely chopped)
  • 2 tbsp apple cider vinegar
  • 1 good pinch of salt
  • 1/2 tsp chilli flakes
  • 600 g sausage meat
  • 2 cloves of garlic (peeled and finely chopped)
  • 1 tsp thyme
  • 2 tsp heaped fennel seeds (ground to a powder)
  • sea salt & pepper (freshly ground)
  • 1 good pinch of cayenne pepper
  • 1 pre-rolled sheet of puff pastry
  • 2 egg yolks (beaten)
  • 1 splash of milk
  • black onion, sesame or poppy seeds
Instructions
  1. Heat the butter in a large frying pan. When melted add the onions and sugar, fry gently until the onions are softened and started to turn golden brown.
  2. Now add the apple cider vinegar, salt and gently fry until the apple has softened and the liquid has reduced and the apples have caramelised. Add the chilli flakes and cook for a further minute and set aside.
  3. In a large bowl add the sausage meat, garlic, thyme, fennel, season generously and a good pinch of cayenne pepper. Now add the cooled apple. Mix with your hands until it is well mixed through and divide into two.
  4. Unroll the pastry and cut it in half - so you have two almost squares. Divide the sausage meat in half and place down the middle of each length of pastry.
  5. In a small bowl mix the egg and milk. Brush the egg down one side of the pastry. Roll the pastry around the sausage meat using the egg to seal the edges.
  6. Chill for 20 minutes, or at this stage they can be kept covered in the fridge for up to 2 days or placed in a sealed container and stored in the freezer for up to a month (defrost completely in the fridge before cooking).
  7. Preheat the oven to 200°C/180°C fan/ Gas Mark 6.
  8. Cut each piece into approximately 6-8 sausage rolls and place on a lightly oiled baking tray. Score and brush the tops with the egg and sprinkle with seeds. Bake for 20-25 mins, after about 10-12 minutes brush with some more egg wash. and bake until golden and cooked through. If you feel the bases of the sausage rolls aren't crisp I turn them on their sides for the final 5 minutes. Allow to stand for 5-10 minutes before serving. Enjoy!
Recipe Notes

To make these delicious sausage rolls I was gifted with a Scratch Guard Non Stick Stainless Steel Frying Pan - it features anti-scratch technology that keeps the pan looking and performing new for longer. I also used Nadiya Hussain's Oven Tray Set which is made from non-stick heavy gauge steel that is durable yet lightweight. They are fabulous high quality products, something you need in your kitchen. For further information check out https://www.prestige.co.uk/