Flemish-Style Sausage Rolls
with homemade applesauce & crunchy slaw
Make your homemade sausage rolls shine - brush the top of the pastry with beaten egg or milk before they go into the oven!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
5 g
Fresh curly parsley
(May be present Celery)
10 g
Panko breadcrumbs
(Contains Wheat)
¼ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
1 piece
Apple
1 piece
Purple carrot
½ piece
Carrot
100 g
Seasoned minced meat blend
(May be present Celery, Soy, Gluten, Egg, Mustard)
Not included in your delivery
1 teaspoon
Extra virgin olive oil
½ teaspoon
White wine vinegar
1 teaspoon
Mustard
30 milliliters
Water
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Cut the pastry sheet in half (see ingredients for amount). Chop the onion and finely chop the parsley.
- In a large bowl, combine the mince with the onion, panko, mustard and half of the parsley. Season with salt and pepper and knead well to combine.
- Shape the mince into logs and transfer to the pastry so as to have one per person.
- Fold the pastry around the mince, then brush the edge with water so as to better seal the rolls.
- Fold the pastry and seal the ends, then transfer to a parchment-lined baking sheet with the seam facing downwards.
- Score the surface of the pastry in a criss-cross pattern and season with salt and pepper.
- Bake in the oven for 25 - 30 minutes or until golden-brown (see Tip).
Tip: if the pastry isn't cooking evenly, turn the baking sheet halfway through cooking.
- Peel the apple, then core and dice it.
- Transfer to a saucepan, along with the honey and the water (see pantry for amounts).
- Bring to a boil and allow to cook gently over low heat for 12 - 14 minutes, covered.
- Remove from the heat and use a fork to mash the apple, then set aside until serving, covered.
- Grate the carrots.
- In a salad bowl, combine the mayonnaise with the extra virgin olive oil and white wine vinegar. Season with salt and pepper, then add the grated carrots and the rest of the parsley.
- Toss well to combine with the dressing.
- Serve the sausage rolls with the slaw and the applesauce.