Minced Pork, Apple, and Thyme Sausage Roll
This rustic yet refined sausage roll is a delightful modern twist on a British bakery classic. The savory richness of minced pork is elevated by the tart-sweet burst of grated apple and a gentle herbaceous perfume of fresh thyme. Encased in golden puff pastry, it’s a delicious play of textures and flavors—perfect for brunch, a light lunch, or a sophisticated picnic treat.
Equipment
Chef’s Knife
Cutting Board
Large mixing bowl
Box grater
Measuring cups and spoons
Baking sheet
parchment paper
Pastry brush
Oven
Ingredients
For the sausage filling
1 lb ground pork (minced pork) - 85% lean, ideally from shoulder for moistness
1 medium apple - Granny Smith, peeled and coarsely grated
1 tbsp thyme - leaves ; fresh ; finely chopped
1 tsp sea salt - fine grain
½ tsp ground black pepper - freshly ground
1 tsp Dijon mustard
1 tsp brown sugar - packed
For the pastry and assembly
- 1 sheet puff pastry - preferably all-butter, thawed if frozen
1 large egg - beaten, for egg wash
1 tsp milk - mixed into egg for egg wash- ½ tsp flaky sea salt - for finishing
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the minced pork, grated apple, thyme, sea salt, pepper, Dijon mustard, and brown sugar. Use your hands to mix until the ingredients are well-incorporated but do not overwork to retain texture.
- Lightly flour your surface and roll out the puff pastry sheet into a rectangle approx. 12x10 inches. Position it with the longer edge facing you.
- Shape the sausage mixture into a long log, approximately 1.5 inches thick, and place it along the center of the pastry. Fold the pastry over the meat and seal the edge with water, pressing with fingers or a fork to crimp.
- Carefully flip the roll seam-side down onto the parchment-lined tray. Use a sharp knife to score diagonal slashes along the top. Brush the pastry with the egg and milk wash, then sprinkle flaky sea salt over.
- Bake in the preheated oven for 30 minutes, or until the pastry is deep golden brown and crisp, and the internal temperature of the sausage reaches 160°F (71°C).
- Remove and rest for 5 minutes before slicing into thick portions.
Notes
- For a smoky twist, consider mixing in a spoonful of smoked paprika or using smoked applewood pork.
- If apples are overly juicy, pat them dry slightly to prevent soggy pastry.
- This dish can be made gluten-free by using GF puff pastry and verifying mustard brands.
Nutrition
Calories: 457kcalCarbohydrates: 24gProtein: 17gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 86mgSodium: 747mgPotassium: 299mgFiber: 2gSugar: 4gVitamin A: 125IUVitamin C: 4mgCalcium: 29mgIron: 2mg
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