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1
Heat oil in a non-stick frying pan over medium heat. Add onion and garlic, cook, stirring, for 2 minutes or until tender. Set aside to cool.
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2
Squeeze sausage meat from the casing into a bowl (discard casing).
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3
Add ground pork meat, caraway seeds and onion mixture.
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4
Using hands, squeeze excess moisture from apples. Add apples to the meat mixture, season with salt and pepper. Mix well.
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5
Place 1 pastry sheet on workbench and cut in half horizontally. Spoon one quarter of the mince mixture along 1 long edge of each pastry piece. Brush pastry edges with egg and roll up tightly to enclose filling.
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6
Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.
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7
Bake sausage rolls in the oven at 200u00b0C for 40 minutes or until golden and puffed.
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8
Serve with cooked vegetables topped with garlic butter.
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9
Easy suggestion: to freeze rolls allow them to cool completely. Place in a single layer in snap-lock freezer bags, seal and freeze for up to 6 months. To reheat, place frozen rolls on a baking tray. Heat in a 180u00b0C oven for 20 minutes or until heated through.
