Apple, Thyme and Lemon Sausage Rolls

Baking, Food, Recipes

Christmas isn’t complete with out an abundance of homemade sausage rolls. I always have the intention of making them to last over the holiday, but in reality I’ve eaten about 6 before they’ve even gone cold! I pack the rest of them away in an airtight container, and pick at them throughout the festive period. Knowing that I don’t need a sausage roll, nor do I really want one, but at Christmas you just eat and eat, because you can. Christmas time is all about over indulgence, because you know January is approaching and its going to be all about resolutions, healthy eating and working off these tasty sausage rolls in the gym!

I like to flavour my sausage rolls, this year I went for pork, apple and thyme. I love pork and apple, a classic combination, the sweet apple complements the rich pork. Thyme is a herb that also works well with the apple. If you made my apple and thyme sauce, and had any left over – you could put this in, instead of the apple.


1 apple – (I used a Nutribullet to make a pulp, you could use a few teaspoons of my apple sauce recipe, a food processor, or chop finely with a knife)

2 tsp dried thyme

Zest of 1 lemon and a few drops of lemon extract ( I use sainsbury’s taste the difference – the extract is optional, but adds a more intense lemon flavour, without adding liquid from the juice)

450g good quality sausage meat (I used my local butcher)

1 block of ready made all butter puff pastry (You can use filo pastry for a lighter version, but it is christmas after all!)

1 beaten egg for glazing


1. Preheat oven to 200 degrees, or 180 fan.

2. In a bowl, mix together the sausage meat, apple, thyme, lemon and seasoning with salt and pepper. Mix well to ensure the mixture is evenly incorporated. I tend to fry off a little of the mixture in a pan to test seasoning and flavour, you can then adjust accordingly.

3. With a rolling pin, and a little flour, roll out the puff pastry, to about 3-4mm thick, and keep it fairly rectangular. You want to then cut this in half so you have two long rectangles. If you wish to have smaller sausage rolls, you can cut this into three.

4. Divide your mixture and place in a long thick line down the middle of the pastry.

5. Roll the pastry up to encase the sausage mixture. Ensuring the pastry is sealed well.

6. Chill the long rolls in the fridge, for about half an hour.

7. Slice the long rolls into pieces – dependant on how big you like your sausage rolls. Place on a baking tray, I lined mine with silicone mats, you could use greaseproof paper. I snipped the top of each roll with scissors, purely to make them look nice.

8. Egg wash the rolls, and place in the preheated oven for about 20 minutes, or until the pastry is golden brown and the sausage meat is cooked. The bigger your sausage roll, the longer they may take.

9. Take out of the oven, and let them cool on a wire rack. (If you can wait that long) Serve to friends and family, or devour too many of them by yourself!

Enjoy! Have a lovely Christmas

Sausage Rolls

A girl with an appetite for all things creative,
Maria x

Apple & Thyme Sauce

Food, Recipes

Here is a twist on a classic sauce to accompany rich meats such as pork. Apple and thyme is a classic combination.

I made this as an accompaniment to go with a pulled pork dish we served at our Christmas party. We served the pork alongside freshly baked homemade rolls, homemade barbecue sauce, mini roast potatoes, soy honey and sesame sausages ¬†and salad. Of course a party at our house wouldn’t be complete with out a large spread of homemade dessert!


1 large cooking apple, chopped

1tsp dried thyme

1 cup of water

1/4 cup of sugar/ or to taste


1. Chop a large cooking apple into a rough dice. Don’t worry too much if your knife skills aren’t up to scratch, just make sure the pieces are roughly the same size to ensure even cooking.

2. Place the apple, thyme and water in a saucepan and place on a low heat.

3. Cook for about 15 minutes or until the fruit is soft and has broken down, stir it to break down any bigger lumps. Add more water here if needed.

4. Add the sugar, whilst still warm. The reason I add it at the end, rather than before cooking is so you can add sugar to taste. I’m used to using less sugar in my diet so don’t use too much, so likewise you can add less if you like it more tart, and more if you like it sweeter.

5. Serve warm or cold, and garnish with fresh thyme. This also freezes well, so if you have the apples, make extra and defrost ready for when you have a delicious Sunday pork roast.

Hope you like it!

A girl with an appetite for all things creative,

Maria x