Today while I was attempting to tame the garden, and prevent my little boy from eating the rotten apples under the tree, I noticed that they were finally ripe as the healthy ones were starting to drop.
I quickly scooped up a bowl and with the help of E picked the remaining apples off the tree. I reckon we have about 5 kilos in total so not amazing but certainly good enough to do some baking. I have no idea what sort of apples they are but have a pinkish tinge and they turn to purée when cooked. I believe they are something related to a Duchess of Oldenburg apple thanks to this very useful website called the Orange Pippin but I’m no expert.
This week I saw a brilliantly easy Apple and Sage Sausage Roll recipe posted by The Peachicks Bakery, a blog which specialises in dairy, soya and egg-free recipes. I do not have any need for specialist recipes but the lovely lady who runs it keeps her baking appealing to all. This recipe actually popped up on her Facebook page and I loved the idea so decided to give it a try with my new apples.
I adapted Midge’s recipe slightly to our ingredients, for instance, the closest we can get to British sausages is a a Saucisse Vaudoise, but this comes rolled in a spiral as one extra long sausage.
Firstly I made my apple sauce by peeling and chopping my apples and placing them in a large saucepan with enough water to cover half. Then I cooked them on a medium heat until they were soft and pureed. If your apples remain firm you could always puree them in a blender but it is nice to leave a little bit of texture in my opinion.
- 2 Saucisses Vaudoises (or any sausage/sausage meat you like)
- 10 sage leaves
- 1 cup apple sauce
- 1 roll of puff pastry
- 1 beaten egg
- Preheat oven to 220°C (200°C fan oven).
- Firstly lay out your pastry and up it in half lengthways down the middle so you have two long strips.
- Then spread the apple sauce on the pastry.
- Tear the sage leaves and sprinkle on top.
- Place the sausages on the pastry and roll them up into long rolls. Press the join together with your fingers.
- Cut the long rolls to desired lengths and lay out on a non-stick baking sheet.
- Lightly brush with beaten egg.
- Place in oven for 25-30 minutes.
The preparation was simple enough that E could help which she loves and we served them for dinner very simply with some green beans (and ketchup for the addicts). The kids wolfed them down and even came back for more.
They were really delicious, fabulously easy and all I can really say is thank you very much to Midge at the Peachicks Bakery!