Pork, Thyme and Caramelised Apple Sausage Rolls

January 27, 2012

So Chinese New Year took a backseat and passed by without much fanfare and Australia Day was just another day of the week. But I’m not complaining. I just came off the most painful, emotional and heartbreaking weekend of my life and it has drained me in every way. And while things have somewhat ‘settled’ and improved, I know that time is ticking and nature is cruel. More pain is inevitable and I don’t think I’ll ever be prepared for it. But every extra moment spent is precious.

I’ve got nothing much to offer you this week (sorry!). But I did make these recently for a picnic and I just love them and the nostalgia it stirs up with every bite. Sausage rolls were always my childhood favourite and I knew I was ‘home’ when I first tasted them after my family migrated over in ’86. And this week is naturally, the perfect time to bring out these babies since ya know, it was Australia Day and all that. Normally I’d be bumming at a beach with an esky of beer but instead, I’m going to have a quiet few weeks at home, with the rain pattering against the windows and my beautiful dog and man by my side.

And that’s all that I could ever ask for.

Pork Sausage Rolls with Caramelised Apple and Thyme
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Cook Time
15 min
Cook Time
15 min
  1. 1 Tbl butter
  2. 1 Tbl extra-virgin olive oil
  3. 2 small granny smith apples, cut into 1cm cubes
  4. 1 Tbl caster sugar
  5. 2 Tbl olive oil
  6. 4 golden shallots, finely chopped
  7. 2 cloves of garlic, finely chopped
  8. 3 Tbl finely chopped thyme
  9. 1 Tbl finely chopped parsley
  10. 500g good quality minced pork (with a bit of fattiness for more tender sausage rolls)
  11. 1 sheet of butter puff pastry (I used the square frozen sheets)
  12. 1 egg, lightly beaten
  13. Black sesame seeds to garnish
  1. Heat butter and extra-virgin olive oil in a pan over medium heat. Add apple and stir occasionally until beginning to colour (about a few minutes). Scatter over sugar, stir occasionally for 10 minutes or until caramelised, season to taste and set aside to cool.
  2. Meanwhile, heat olive oil in another pan over medium heat. Add shallots and garlic, stir occasionally for a few minutes or until tender, add herbs, season to taste and set aside to cool.
  3. Combine the cooled shallot mixture plus cooled apple mixture to the pork mince, season to taste and fold through to combine.
  4. Preheat oven to 220°C. Place a sheet of puff pastry on a lightly floured surface. Place half the pork mixture along one long edge leaving a 1cm border.
  5. Brush with eggwash and roll until it just encloses the pork. Cut along the edge, seal then cut into small rolls (size to your preference).
  6. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with egg-wash, scatter with black sesame seeds and bake for about 15 minutes or until golden and cooked through
  1. Recipe from Gourmet Traveller
Citrus and Candy http://www.citrusandcandy.com/
Peach BBQ Sauce
Why serve these with a mediocre tomato sauce when you can have something awesome, like say, peach bbq sauce? The recipe comes from the lovely Spicy Ice Cream, who was the evil wench that got me hooked on the stuff (note: I adapted the method slightly).
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  1. 120ml puréed peaches
  2. 160ml tomato sauce
  3. 60ml water
  4. 2 Tbls worcestershire sauce
  5. 1 Tbl cider vinegar
  6. 1 Tbl bourbon
  7. 2.5 tsps treacle
  8. 1/2 tsp mustard
  9. 1/2 tsp smoked paprika
  10. Garlic, chilli, parsley, thyme and oregano (optional), to taste
  1. Place all the ingredients into a heavy based saucepan and bring to a simmer while stirring. Simmer over low heat for about 10 minutes or until reduced by a third and slightly thickened. Season with salt and pepper to taste. Transfer to a jar or airtight container and cool completely. It will keep in the fridge for up to two weeks.
Citrus and Candy http://www.citrusandcandy.com/