Homemade Pork and Apple Sausage Rolls with buttery puff pastry, pork, bacon, sage & juicy apples. Perfect for picnics and lunchboxes!
When I’m sick and can’t taste anything, I always crave familiar, comforting recipes, like these Pork and Apple Sausage Rolls.
Yes, my six-year-old, Kai, has generously shared yet another cold with me … and this one knocked me down for almost a week … I swear kindergarteners must live in a germ pool!
It’s amusing how my family steps up and becomes my personal team of (UNWANTED) doctors whenever I’m sick. Mum: “Eat more oranges!” Dad: “Get more sun!” Husband: “Get more sleep!” Sister: “Take your vitamins!” 🙄
No taste or smell means no testing new recipes! So it’s time for one of the comforting, amazing recipes I always keep in my to-do stash. Introducing you to these comforting yet gourmet, Pork and Apple sausage rolls.
Why you’ll love these Pork and Apple Sausage Rolls
These Pork and Apple Sausage Rolls feature golden flaky puff pastry and a savoury-sweet pork filling. They’re incredibly easy to make, freezer-friendly and perfect for parties, picnics and lunchboxes.
Easy no-fuss ingredients
Don’t you just love recipes that are a little fancy, but call for everyday ingredients? Frozen puff pastry sheets, pork mince (ground pork), bacon, egg, sage, garlic, panko breadcrumbs, maple syrup and apples! I’ve got most of these ingredients in my fridge and pantry, and I’m sure you do too.
A great twist on traditional sausage rolls
These sausage rolls are a little more luxurious because they’re giant ones, which means less pastry and more filling! The added bacon, sage, apples and maple syrup takes traditional sausage rolls to peak level.
Ingredients you’ll need
Pork and apple sausage roll filling
Pork mince (ground pork) – You want pork mince with fat mixed in (not lean pork) so the sausage rolls turn out juicy and tender.
Bacon – I used rindless streaky bacon as I like the meat to fat ratio. You could also use middle bacon without the rind.
Apples – I used Granny Smith apples for their subtle tartness. You could also use Pink Lady apples. I weighed the apples before peeling and coring them.
Panko breadcrumbs – Japanese-style breadcrumbs made from bread baked without crusts. Panko helps absorb moisture and keeps the sausage filling tender.
Pastry and finishing touches
Frozen puff pastry sheets – For convenience, I used prepackaged frozen ready-rolled pastry. Mine were 24cm (9.5in) square pastry sheets. Defrost the pastry sheets as the packet instructs. If left out too long, the pastry becomes elastic and fragile, which makes it harder to work with.
Sesame seeds – Use black or white sesame seeds or just omit them if you don’t have any in your pantry.
How to make Pork and Apple Sausage Rolls
Here’s how to make these flaky, Pork and Apple Sausage Rolls, step by step
1. Preheat oven to 180°C (350°F) or 160°C (320°F).
2. Heat olive oil in a frying pan over medium-high heat. Add the bacon and sauté until golden. Stir in the garlic, onion and sage leaves, then cook for 2–3 minutes until the onions soften. Transfer to a plate to cool.
3. Peel, core and grate the apples, then squeeze out the excess juice. In a large bowl, combine the pork mince, cooled bacon mixture, grated apples, panko, eggs, maple syrup, thyme, salt and pepper. Mix with your hands until well combined.
Tip: If your apples release a lot of juice, squeeze out the excess so the filling stays firm and juicy, not watery.
4. Place half of the filling down the centre of each puff pastry sheet. Shape it into an even log. Make sure the filling reaches each end of the pastry. Fold one side of the pastry over the filling, then fold the other side on top to seal, overlapping slightly.
5. Line a large tray with baking or parchment paper. Place the sausage rolls seam-side down, leaving about 2 inches between each. Beat the egg until smooth, then brush it over the top and sides of the pastry. Sprinkle sesame seeds on top (if using).
6. Bake for 40–45 minutes, or until golden and cooked through. These homemade pork and apple sausage rolls bake up flaky and incredibly juicy. Enjoy!
Tips for perfect sausage rolls
Why breadcrumbs matter?
Breadcrumbs absorb excess moisture from the sausage roll filling, preventing a soggy pastry. They also bind the ingredients together, improving the texture and helping the sausage roll hold its shape during baking.
How to prevent soggy sausage roll pastry
To prevent soggy sausage roll pastry, ensure the filling isn’t too wet, as excess moisture will seep into the pastry during baking. This is the reason we’re going to squeeze the juice from the apples before adding it to the filling. Avoid overfilling, as this can cause the pastry to burst and release moisture.
Don’t skip the egg wash
Egg wash helps the toppings adhere to the surface, in this case sesame seeds. It also gives the sausage rolls their signature golden colour.
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Variations you can try
Try chicken or turkey mince
Swap pork for chicken or turkey mince. Swap or add herbs like: parsley, fennel seeds or rosemary.
Gluten-free
Make the sausage rolls gluten-free by using gluten-free puff pastry and breadcrumbs
Vegetable boost
Perfect for kids — sneak in extra veggies! Add grated zucchini or carrots (squeeze out the water first) to boost nutrition in the sausage rolls.
Make mini party-sized rolls
You can turn these into mini sausage rolls easily by following my Pork and Fennel Sausage Rolls recipe, just follow the shaping method.
What to serve with Pork and Apple Sausage rolls
These Pork and apple sausage rolls pair perfectly with sweet, tangy or spicy dips like:
- Sweet chilli sauce
- Tomato sauce / ketchup
- Honey mustard sauce
- BBQ sauce
Serve them as party appetisers, lunchbox snacks, or picnic food. A fresh leafy salad also complements these larger sausage rolls, as they are generously filled.
Storage, freezing & reheating instructions
How to store sausage rolls
To maintain freshness, store sausage rolls in the fridge for up to 3 days. Allow them to cool at room temperature, then place them in an airtight container or wrap tightly in plastic wrap. For longer storage, freeze the sausage rolls. Individually wrap each one to prevent freezer burn and keep the pastry crisp once reheated.
Best way to reheat sausage rolls
To reheat, preheat your oven to 180°C (350°F) and bake for 15–20 minutes, or until heated through and the pastry is golden. For air frying, cook sausage rolls at 180°C (350°F) for 10–15 minutes, turning them halfway to ensure even heating.
Reheating time will vary depending on the sausage roll size and whether they’re thawed or frozen. Frozen sausage rolls can also be baked straight from frozen, just add 5–10 extra minutes.
Frequently Asked Questions
Can I use store-bought sausage mince?
Since most sausage mince sold in stores is already seasoned, it won’t be a good fit for this recipe. For the best results use fresh pork mince with a good amount of fat to keep it from going dry.
What apples work best?
Granny Smith, Fuji, Pink Lady and Royal Gala apples are great for baking.
Can I make these ahead of time?
Absolutely! Assemble the rolls a day ahead and keep them in the fridge until ready to bake for up to 2 days. Store them in an airtight container or tightly wrapped to prevent them from drying out and absorbing odours.
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Nutrition Information
I use a third-party calculator to estimate the nutrition and calorie details. These numbers are only an approximate guide.
Australian Measurements
All measurements on this website use Australian standard cups and spoons. For conversion details see my Australian Cooking Measurements page.
I’d love your feedback!
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Cheers–Cat T
Pork and Apple Sausage Rolls
Video
Ingredients
- 200g / 7oz – streaky bacon, chopped roughly (NOTE 1)
- 1 tbsp (20ml / 0.7floz) – olive oil
- 3 (15g / 0.5oz) – garlic cloves, minced
- 1 small (90g / 3oz) – red onion, peeled and finely diced
- 15 (3g / 0.1oz) – sage leaves, sliced thinly
- 2 (335g / 12oz) – frozen puff pastry sheets, thawed (NOTE 2)
- 1 small egg
- 2 tsp black or white sesame seeds (optional)
PORK AND APPLE FILLING
- 500g / 1.1lb – ground or minced pork, not lean (NOTE 3)
- 2 small (225g / 8oz) – Granny Smith apples, peeled and grated (NOTE 4)
- 1 cup (75g / 2.6oz) – panko breadcrumbs (NOTE 5)
- 2 large eggs
- 1 tbsp maple syrup
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat oven to 180°C (350°F) or 160°C (320°F).Heat olive oil in a frying pan over medium-high heat. Add the bacon and sauté until golden. Stir in the garlic, onion and sage leaves, then cook for 2–3 minutes until the onions soften. Transfer to a plate to cool.
- Peel, core and grate the apples, then squeeze out the excess juice. In a large bowl, combine the pork mince, cooled bacon mixture, grated apples, panko, eggs, maple syrup, thyme, salt and pepper. Mix with your hands until well combined.
- Place half of the filling down the centre of each puff pastry sheet. Shape it into an even log. Make sure the filling reaches each end of the pastry. Fold one side of the pastry over the filling, then fold the other side on top to seal, overlapping slightly.
- Line a large tray with baking or parchment paper. Place the sausage rolls seam-side down, leaving about 2 inches between each. Beat the egg until smooth, then brush it over the top and sides of the pastry. Sprinkle sesame seeds on top (if using).Bake for 40–45 minutes, or until golden and cooked through. These homemade pork and apple sausage rolls bake up flaky and incredibly juicy. Enjoy!
