Sausage, Apple and Parmesan Danish

, from Issue #60. September, 2015
Photography by Manja Wachsmuth.
Sausage, Apple and Parmesan Danish

A simple and delicious option for a single sheet of pastry and good quality sausages!


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


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