Ingredients:
- 1 tablespoon (15 ml) olive oil
- 2 large yellow onions, thinly sliced (about 500g)
- 1 teaspoon (5 ml) balsamic vinegar
- 1 Granny Smith apple, peeled, cored, and diced (about 150g)
- 1/4 cup (60 ml) packed brown sugar (50g)
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 teaspoon (1.25 ml) salt
- 1/4 teaspoon (1.25 ml) ground black pepper
- 1 pound (450g) good-quality pork sausage meat (removed from casings if necessary)
- 1 small shallot, finely minced (about 30g)
- 1/2 teaspoon (2.5 ml) dried sage
- 1/4 teaspoon (1.25 ml) cayenne pepper (or to taste)
- 1/4 teaspoon (1.25 ml) salt
- 1/4 teaspoon (1.25 ml) ground black pepper
- 2 sheets (about 14 oz/400g total) frozen puff pastry, thawed according to package directions
- 1 large egg, beaten, for egg wash
- Sesame seeds, for sprinkling
Instructions:
- Make the Chutney: Sauté onions in olive oil until softened and starting to brown. Add balsamic vinegar, apple, brown sugar, apple cider vinegar, salt, and pepper. Simmer until thickened and caramelized. Remove from heat and let cool completely.
- Prepare the Sausage Filling: In a bowl, combine sausage meat, shallot, sage, cayenne pepper, salt, and pepper. Mix well with your hands until evenly combined.
- Assemble the Sausage Rolls: Slightly roll out puff pastry sheet on a lightly floured surface. Spread half of the sausage mixture evenly over one sheet of puff pastry, leaving a ½ inch (1.25cm) border. Spread a generous layer of the cooled chutney over the sausage meat. Fold the puff pastry over to enclose the filling. Gently press the edges to seal. Repeat the steps with the remaining puff pastry, sausage meat, and chutney. Chill for 30 minutes to firm up.
- Cut & Bake: Preheat oven to 400°F (200°C). Cut each sausage roll log into 12 even pieces. Place sausage rolls on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with sesame seeds. Bake for 25-30 minutes, or until golden brown and cooked through. Let cool slightly before serving.