Lincolnshire Sausage Rolls with Apple Chutney

Homemade sausage rolls with the distinctive sage flavor of Lincolnshire sausages, served warm with a tangy homemade apple chutney.

Prep Time

30 minutes

Total Time

1 hour 5 minutes

Calories

820 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.50/serving

Season:

🍂 Autumn

Meal Type:

Bread

Cuisine:

British

Ingredients

Servings

375gReady-made Puff Pastry(All-butter for best flavor)

£1.75

500gLincolnshire Sausage Meat(Removed from casings if necessary)

£3.50

2tbspFresh Sage(Finely chopped)

£0.75

1Egg(Beaten, for egg wash)

£0.30

Apple Chutney Ingredients:

500gCooking Apples(Peeled, cored and chopped)

£0.75

1mediumOnion(Finely chopped)

£0.30

50gDried Cranberries

£0.80

100gBrown Sugar(Light or dark)

£0.30

150mlCider Vinegar

£0.35

0.5tspGround Ginger

£0.10

1tspMustard Seeds

£0.10

0.3tspSalt

Total Cost

£9.00

£1.50 per serving

Instructions

1.
First, prepare the apple chutney. Combine all chutney ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the apples are soft and the chutney has thickened. Stir occasionally to prevent sticking. Set aside to cool.
2.
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
3.
In a bowl, combine the sausage meat and chopped fresh sage. Mix well to ensure the sage is evenly distributed.
4.
Lightly flour a clean work surface. Roll out the puff pastry into a large rectangle, about 30cm x 40cm.
5.
Divide the sausage meat mixture evenly and spread it along the center of the pastry rectangle, leaving a 2cm border along one long edge.
6.
Fold one side of the pastry over the sausage meat, then brush the exposed edge with beaten egg. Fold the other side of the pastry over, creating a seam. Gently press the seam to seal.
7.
Brush the entire sausage roll with the remaining beaten egg wash.
8.
Using a sharp knife, score the top of the sausage roll at intervals of about 4-5cm. This will help the pastry to rise evenly.
9.
Cut the sausage roll into individual portions, about 4-5cm wide.
10.
Place the sausage rolls onto the prepared baking sheet, leaving a little space between each.
11.
Bake in the preheated oven for 25-35 minutes, or until the pastry is golden brown and the sausage meat is cooked through. Check that the sausage meat is thoroughly cooked by testing the internal temperature with a thermometer (75C).
12.
Let the sausage rolls cool slightly on the baking sheet before serving warm with the homemade apple chutney.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

820 kcal / 3431 kJ

Carbs

55g

21% of RDA

Fat

55g

79% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

25 g

28% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For extra flavor, try adding a teaspoon of Dijon mustard to the sausage meat mixture.

To prevent the pastry from shrinking during baking, chill the prepared sausage rolls in the refrigerator for 15 minutes before putting them in the oven.

The apple chutney can be made ahead of time and stored in the refrigerator for up to a week.

Cooking Equipment

Oven

Large Saucepan

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For extra flavor, try adding a teaspoon of Dijon mustard to the sausage meat mixture.

To prevent the pastry from shrinking during baking, chill the prepared sausage rolls in the refrigerator for 15 minutes before putting them in the oven.

The apple chutney can be made ahead of time and stored in the refrigerator for up to a week.

Lincolnshire Sausage Rolls with Apple Chutney

Ingredients

Instructions