Sausage Apple Sage Roll Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Heat 1 tsp of the oil in a small non-stick saucepan and gently fry the onion and apple for 6-8 mins, stirring regularly, until softened and lightly browned. Leave to cool for 5 mins.
• Place 1 sheet of pastry on your work surface, with the short end closest to you, and brush lightly with oil. Place another sheet on top, but off-set roughly 6cm to the right, and brush with a little more oil. Top with the final sheet, off-set another 6cm to the right. The pastry rectangle should be roughly 40 x 45cm.
• Squeeze the sausagemeat from the skins into a large bowl. Add the onion, apple and sage, and mix well. Form the pork mixture into a large sausage shape and place across the pastry, about 8cm in from one short end and 8cm from each side.
• Fold up the bottom of the pastry until it begins to cover the filling, then fold in the sides. Roll the pastry from the bottom, gently but firmly, to enclose the filling. Place on the baking tray and brush with the remaining oil. Bake for 30 mins or until the filling is cooked and the pastry is golden brown and crisp. Serve with mixed salad leaves.

Steps:

• Slice the pork sausage into 1/4-inch/1/2 cm-inch slices on the bias. Cut the apple into 24 cubes. Heat the oil in a saute pan and fry the sausage slices on both sides until golden brown, remove to a platter. Wash the pan before melting the butter in the pan for the apples. Add the sugar, and fry the apple cubes, tossing occasionally, until golden on all sides. Add a little more oil to the pan, if needed, and fry the sage leaves until slightly crisp, 30 seconds to 1 minute.
• Lay a fried sage leaf on each sausage slice. Top with a cube of sauteed apple. Pierce with a toothpick and serve.

Steps:

• Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
• In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
• Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
• Preheat oven 300 degrees.
• To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
• Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
• These can be frozen and reheated in the microwave.