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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.