Take sausage rolls to a new level with this delicious recipe.

Makes 16
Preparation 20 minutes
Cooking 20-25 minutes


15g butter, plus an extra knob
1 small onion, finely chopped
3 South African Pink Lady apples
500g pork sausage meat
2tsp dried mixed herbs
2tbsp finely chopped fresh parsley
Salt and freshly ground black pepper
500g pack ready-to-roll puff pastry
A little flour, for dusting
1 egg, beaten with 1tbsp water
1/2tsp ground allspice

 Per 100g (recipe)Per serving


RI (%) per 100g (recipe)RI (%) per serving
Energy KJ999102912%12%
Calories Kcal24024712%12%
Of which saturates7.1g7.4g36%37%
Of which Sugars4.4g4.5g5%5%


  1. Melt the butter in a large frying pan and gently fry the onion for 4-5 minutes until softened and golden. Cool for a few minutes. Meanwhile, grate one apple.
  2. Combine the sausage meat with the grated apple, onion, dried herbs and parsley. Season with salt and pepper.
  3. Preheat the oven to 210°C, fan oven 190°C, Gas Mark 6. Line 2 baking sheets with greaseproof paper.
  4. Roll out the pastry on a lightly floured surface into a rectangle measuring 28cm x 40cm, trimming the edges to neaten. Cut into 2 strips measuring 14cm x 40cm. Divide the filling into two, and roll each portion into 2 long sausage shapes to fit the length of the pastry strips. Brush the edge of the pastry with beaten egg, then fold over to encase the filling. Use a sharp knife to cut into individual sausage rolls.
  5. Arrange on the baking sheets and brush with beaten egg. Bake for 20-25 minutes until risen and golden brown. Meanwhile, peel, core and chop the remaining apples. Cook in simmering water with the allspice, until very tender. Drain and mash, adding a knob of butter. Enjoy the sausage rolls hot or cold, with the spiced apple sauce.

Cook’s tip: Use ready-rolled puff pastry sheets if you prefer.

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