Sausage, Apple and Parmesan Danish
Photography by Manja Wachsmuth.
A simple and delicious option for a single sheet of pastry and good quality sausages!
INGREDIENTS
200 grams good pork sausages (use a flavoured one if desired)
2 tablespoons olive oil
1 small onion, finely chopped
1 apple, peeled and diced 1cm pieces
2 teaspoons finely chopped rosemary
2 cloves garlic, crushed
sea salt and ground pepper
To cook
1 sheet pre-rolled butter puff pastry
1 egg, beaten
Parmesan for grating
METHOD
Preheat the oven to 180°C.
Heat the olive oil in a sauté pan and cook the onion with a good pinch of salt until soft. Add the apple, rosemary and garlic. Cover and cook until the apple is soft enough to crush with a spoon. Cool completely.
Remove the skins from the sausages and put the meat in a bowl. Add the cooled apple mixture and combine well.
To cook: Brush the edges of the pastry with beaten egg. Spread the sausage mixture evenly over the pastry.
Roll into a log then use a sharp knife to cut into 12 even pieces.
Place cut side down on a lined baking tray and brush all over with egg. Top each with a good grating of Parmesan and a grind of pepper.
Bake for about 20 minutes until puffed and a good golden colour.
Serve warm topped with an extra grating of Parmesan if desired. Makes 12
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.