Light Bites

Pork Sausage Rolls with Apple, Sage and Dijon Mustard

Written by Karen Coakley


Sausage rolls are one of those funny little things that seem to unite people, young and old. Whenever I post a photo of them on social media I get inundated with requests for the recipe… here goes!

Feel free to vary the mustard used and to add different herbs. We love Sage in ours but Tarragon works well too.



  1. Preheat the oven to 220 degs/Gas Mark 7
  2. Place all the ingredients in a bowl except for the pastry and the egg (was that obvious?!?!😜😜) and mix well to combine.
  3. Lay the pastry on a baking tray lined with baking parchment.
  4. Cut a line down the centre of the pastry to make 2 individual sheets.
  5. Put an even amount of sausage meat in the middle each pastry running from top to bottom (you want to leave a little room between the sausage meat and the edge of the pastry so you can fold it over easily.
  6. Egg wash all around the edges, fold the pastry over and seal the edges by crimping with your fingers or a fork.
  7. Prick all over before cutting into even sized individual rolls.
  8. Place in the hot oven and bake for around 15 minutes or until golden and cooked through.
  9. Enjoy!
Recipes you may also like…
  • FullSizeRender


    Lemongrass and Chilli Beef Stirfry

  • IMG 20191030 193142 397


    Pumpkin Roast Garlic and Sage Soup

  • Mussels Header Image

    Light Bites

    Mussels in a White, Wine, Leek and Cream Sauce


Keep up with the latest recipes, news, tours and events from Karen and Kenmare Foodie.
Back to Top