The 5th of November is Bonfire Night. Where communities across the UK light old furniture on fire because they’re too lazy to take it to the tip (or dump), and set off fireworks. Well, that’s an over-simplification and an explanation of what Bonfire Night is will come in a future post. But, in the lead up to Bonfire Night I wanted to highlight the food that is associated with the holiday.
Most of the food associated with the holiday complement the autumn season: candied apples, hot chocolate & mulled cider, gingerbread-like cake; and pork sausages, traditionally roasted on stick around the bonfire. Now, most community bonfires are sponsored by charitable organizations or town councils; and liability concerns aren’t going to let you walk up to the fire and start preparing your dinner. So with that in mind, I’ve created a sausage roll bites to embody the flavors of bonfire night: pork, apples, smoked paprika (to mimic the fire).
Sausage rolls are a popular snack here in the UK that can be eaten hot or cold. If you don’t fancy these flavors, use whatever sausage mixture you prefer. If you don’t have caramelized onion marmalade another chutney can be substituted, or it can be left out. What you see pictured here made a little too much filling, so the recipe below has been adjusted.
Serve alone as an appetizer, or with a salad as a meal!
Here is what you will need:
Peel and shred your apples. (I decided to shred my apples using the food processor because it is faster, but this can also be done with a box grater.):
At this point, I decided to do the whole mixture in the food processor. So I removed the sausages from their casings and put the meat into the food processor. Pulsed for a little bit. Added the paprika, and pulsed further.
On a lightly floured surface unfold puff pastry sheets. Roll the sheets lengthwise until it is about a foot long. Divide the sheets vertically. You will end up with four sheets. Add a tbsp of onion jam to each sheet and spread down the middle.
Spread a quarter of the sausage mixture down the middle of each puff pastry. Fold the pastry over the meat and crimp edge with a fork.
Divide the roll into 8 pieces. (You can experiment with different sizes, but I found about an inch and a half to be a good snack size, and not so small that the filling is pushed out as you cut the pieces.)
Brush bites with egg wash and bake in pre-heated oven for 15-20 minutes.
Recipe makes 32 bites
- 1 egg, beaten
- 1 tbsp of smoked paprika
- 2 granny smith apples, peeled & shredded
- 1.5 lbs (600g) of ‘herby’ pork sausage
- 4 tbsp of caramelized onion jam
- 2 puff pastry sheets
- Pre-heat oven to 400° F (200° C).
- Take the sausages out of the casings and put them into a bowl.
- Add the shredded apples and paprika to the bowl. Mix.
- Alternatively, you can make the mixture in the food processor. It is faster, but don’t go buying a food processor just for this recipe.
- Divide the sausage mixture by four.
- On a lightly floured surface, roll out the puff pastry sheets. Divide the sheets vertically, creating four sheets.
- Spread the onion jam onto the puff pastry leaving a half inch (1cm) gap at the edge.
- Roll into a cylinder and place down the middle of the puff pastry sheets.
- Brush the edges of the pastry with beaten egg. Fold the pastry over and crimp the edges.
- Cut logs into one inch pieces (2.5cm).
- Place bites on parchment paper in a rimmed baking sheet.
- Brush bites with egg wash.
- Bake bites in the oven for 15-20 min.