Sausage rolls with apple & sage

Sausage rolls with apple, sage & raisins recipe

I’ve adapted my favourite easy pork pie recipe slightly to make sausage rolls. I mean, who doesn’t love a good sausage roll? I’ve added rehydrated golden seedless sultanas to the mix. Along with the apple, it gives these flavour-packed pork sausage rolls a little sweetness making them extra delicious. Sage and parsley add herbaceousness, with salt and freshly ground pepper as the spice.

Sausage rolls with apple, sage & raisins recipe

These can be made into 16 or 8 bigger pies if you prefer.

*cooks notes. When making burger patties or mincemeat fillings for pies, it’s always a good idea to fry off a small sample of the meat to check for seasoning then adjust accordingly. These sausage rolls need a fair bit of salt and pepper.

Sausage rolls with apple, sage & raisins recipe

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Sausage rolls with apple, sage & raisins recipe

The recipe makes 32 small sausage rolls

Sausage rolls with apple & sage

Print Recipe
Sausage rolls with apple, sage & raisins recipe


  • 1/3 cup 80ml golden sultanas finely chopped
  • 1 onion finely chopped
  • 1 Tbsp olive oil
  • 1 large apple peeled and grated
  • 3 pork sausages meat removed from skin (about 200g)
  • 450 - 500 gm pork mince
  • 3 Tbsp finely chopped sage about 15 leaves
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 Tbsp chopped parsley
  • ½ cup breadcrumbs
  • 2 x 250g sheets of ready-made puff pastry
  • 1 egg lightly beaten with 1 tablespoon milk


  • Preheat the oven to 180 C / 350 F
  • Add the finely chopped sultanas to a bowl and cover with boiling water and soak for 5 – 10 minutes
  • Fry the onion until soft – about 5 minutes
  • Add the apple and soaked sultanas and cook for a minute or two until softened. Add the chopped sage and stir through. Set aside to cool slightly.
  • Add this to a bowl with all the other ingredients and mix well. Using your hands is the best way for this. Ensure you are seasoning well with salt and pepper.
  • Roll the first sheet of puff pastry lightly on a floured surface. Cut it in half lengthways.
  • Divide the mixture into 4 even balls and spread a ¼ of the meat along the first long end of the pastry. Brush the other inside edge of the pastry with egg wash. Roll the meat into a log shape ensuring that the joined seamed is underneath. Now cut the log in half and then each half into 4 even pieces. Place these 8 pieces on a baking sheet lined with non-stick baking paper.
  • Repeat with the other 3 pieces of pastry. The pies can be quite snuggly placed and should fit on one large baking sheet (otherwise use 2). Brush the tops with the rest of the egg wash and bake for 25-35 minutes until golden brown and puffed up.
Author: Sam Linsell



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  1. judys8709yahoocom says:

    Sam, This looks yummy good and would be wonderful for a picnic basket on a crisp fall day. Is the pork mince ground pork? And are the pork sausages what we would call breakfast sausage links here in the States? I am still working on the amount conversions. We love your recipes and approach to yummy food! Love from Alabama!

  2. Mmmmmmm pork and sausage and apples and raisins? all in puff pastry? perfection.

  3. Hi Judy, lovely to hear from you and apologies for the confusion. Yes, pork mince is ground pork, and a pork sausage in South Africa would be similar to a British breakfast linked pork sausage with flavours in it. Not sure what the USA equivalent would be? I hope this helps. The sausage is quite important. Thanks Sam

  4. Anne Winsor says:

    Perhaps I am missing something – no baking time ? I would egg wash them and perhaps some sea salt on top. I will make this week – they look excellent- I do make on similar with the sausage, mustard and cheese in the pastry. These will be perfect for this fall.

  5. Hi Anne, thanks for the comment and picking up my error. I have added in the baking time of 25 – 30 minutes. You pastry with cheese and mustard sounds delicious.

  6. Anne Winsor says:

    Thanks for getting back so quick – Thanks too on my recipe- sesame seeds on top as well – very good little yummy with a cocktail or two. 🙂

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