Puff pastry surrounds sausage mixed with apples and pistachios. A FABULOUS combination of flavors. Almost a meal in themselves.
Appetizer Friday started with these this week. Sometimes you find a recipe that is so unbelievably good that you don’t want to eat anything else. That’s what happened this week. We ate so many that we had to pass on dessert. The Pistachios are so unexpected and the apples add a nice sweet flavor to the mix. They take a little time to prepare. However, you can cover them with plastic wrap and refrigerate before you add the egg wash and then just pull them out when you’re ready to bake them. They are well worth the effort. Try to let them cool, if you can, for about 10 minutes or the inside will be too hot to eat. We had a hard time waiting. Of course I used Neese’s sausage, we are so lucky to live in a state where we can get this. If you don’t live close to North Carolina then any pork will do, the fresher the better.
What Katie Ate by Katie Quinn Davies
Apple Pistachio Sausage Rolls
- 1 tablespoon olive oil
- 1 red onion finely chopped
- salt and pepper
- 2 cloves garlic minced
- 1 lb uncooked sausage
- ¾ cup unsalted pistachios shelled, coarsely chopped
- 2 apples peeled, cored and grated
- 2 tablespoons wholegrain mustard
- 1 tablespoon cider vinegar
- 1 tablespoon parsley finely chopped
- 6 sheets puff pastry 10 X 10
- 1 large egg
- 1 tablespoon milk
- poppy seeds
- Preheat oven to 425º, line a baking sheet with parchment paper.
- Heat olive oil in saucepan over medium heat. Add onion and a pinch of salt and sauté for 5 minutes until soft and translucent. Add the garlic and continue to cook for another 5 minutes, stirring occasionally. Remove the pan from the heat and allow to cool completely.
- Place the pork in a large mixing bowl and add the pistachio, apple, mustard, vinegar and parsley. Add the cooked onion and garlic. Season with salt and a generous amount of black pepper and combine well using your hands.
- Cut a pastry sheet into 3 inch wide strips, then cut each strip into pieces at 2 inch intervals. Place a teaspoon of filling at one end. Roll up to enclose the filling, then seal with some egg mixture. Repeat until all the mixture is used up. You should have about 90 sausage rolls.
- You can refrigerate and cover with plastic wrap at this point.
- Coat each sausage roll generously with the remaining egg mixture and sprinkle the tops with poppy seeds.
- Bake for 25-30 minutes or until golden and crispy, then serve hot.
Barbara’s Tips + Notes
- This is easily halved as it makes a lot.