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Sweet Apple Sausage Rolls with a Garlic Mustard Dipping Sauce

Flaky puff pastry wrapped around pork sausage, mixed with sweet caramelized apples, and served with a garlic mustard dipping sauce!
Servings 32 Sausage Rolls
Author Olivia Lam

Ingredients

For the Caramelized Apples

  • 1 Large Peeled Fuji Apple (diced 1/8 inch, about 1 1/2 cups)
  • 1/2 cup Finely Diced Red Onion
  • 1 Garlic Clove (minced)
  • 6 Tbsp Water
  • 1 Tbsp Apple Cider Vinegar
  • 2 1/2 Tbsp Brown Sugar
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Nutmeg
  • 1/4 tsp. Ground Ginger

For the Sausage Rolls

  • 1 lb Ground Pork Sausage
  • 2 1/2 Tbsp Chopped Fresh Sage
  • 1/2 Tbsp Chopped Fresh Thyme
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 18 oz Puff Pastry Sheets (2 sheets thawed)
  • 1 Large Egg Beaten with a Splash of Water
  • 1/4 Cup Mixed Black and White Sesame Seeds

For the Garlic Mustard Dipping Sauce

  • 1 cup Mayo
  • 2 Tbsp Stone Ground Mustard
  • 1 Garlic Clove (minced)
  • 1/2 Tbsp Chopped Fresh Sage
  • 1/2 Tbsp Chopped Fresh Thyme
  • 1/2 Tbsp Lemon Juice
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Instructions

For the Caramelized Apples

  • Add all of the ingredients for the caramelized apples into a small sauce pot. Heat it over medium heat until it starts bubbling. Slightly reduce the heat and continue to simmer for about 15-18 minutes until the apples caramelize to a deep brown color. Stir frequently to prevent the bottom from burning. If the pan gets too dry, add in an additional splash of water and mix. When the apples are done, transfer them to a bowl to cool and set them aside for later.

For the Sausage Rolls

  • Preheat the oven to 400˚F. Line a few baking sheets with parchment paper. Set them aside.
  • Add the caramelized apples, pork sausage, sage, thyme, salt and pepper to a large bowl. Combine the ingredients until everything is well incorporated.
  • Lightly dust a clean work surface with flour. Roll out each of the puff pastry sheets into a 8x12 inch rectangle. Cut each sheet in half lengthwise. Take one piece of dough and position it so that the longer sides are at the top and bottom. Portion a quarter of the sausage mix and form it into a log shape, about a half an inch away from the bottom edge of the puff pastry sheet. Mold it to the same length as the puff pastry.
  • Starting from the bottom edge, roll the dough up so that the bottom edge rolls and overlaps the top edge of the puff pastry. Roll the log back and forth where the edges meet to close the seam. Use a knife to cut the roll into 8 even pieces and place them onto the prepared baking sheet. Repeat this process with the remaining sausage mix and puff pastry.
  • When all of the rolls have been cut and placed onto the baking sheets, brush the tops of them with the egg wash mixture. Sprinkle the mixed black and white sesame seeds on top. Bake the rolls in the oven for about 30 minutes until the sausage is fully cooked and the puff pastry is golden brown. Remove them from the oven.

To Make the Garlic Mustard Dipping Sauce:

  • Add all of the ingredients into a bowl and mix until combined. Serve with the sausage rolls and enjoy!