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Photo of Pork, thyme and apple sausage rolls by WW

Pork, thyme and apple sausage rolls

Total Time
40 min
20 min
20 min



1 medium, Red

Lean pork mince

400 g, extra-lean

Brown onion

1 small, finely grated

Fresh flat-leaf parsley

2 tbs, chopped

Breadcrumbs, multigrain

70 g, 1 cup, made from stale bread

Fresh thyme

3 tsp, 15g

Puff pastry

1 sheet(s), 1 sheet, just thawed

Cherry tomatoes

260 g, truss

Mixed salad leaves

100 g, mixed baby leaves

Balsamic vinegar

1½ tbs


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper.
  2. Coarsley grate half the apple. Combine mince, grated apple, onion, parsley, breadcrumbs and two-thirds of the thyme in a bowl. Season with salt and pepper.
  3. Roll pastry so it is 1cm wider on each side. Press mince mixture evenly over pastry, leaving a 2cm border on 1 side. Starting at opposite side to border, roll pastry to form a Swiss roll. Cut into 8 rounds.
  4. Place rounds on prepared tray and sprinkle with remaining thyme. Bake for 20 minutes or until crisp and golden. Add tomatoes to tray for last 5 minutes of cooking.
  5. Meanwhile, thinly slice remaining apple. Combine apple, salad leaves and vinegar in a bowl. Season with salt and pepper. Serve sausage rolls with salad and tomatoes.


TIPS: Suitable for leftovers. Store (without salad or tomatoes) in an airtight container in the fridge for up to 3 days. Uncooked rolls suitable to freeze for up to 3 months. Add it: 2 tsp wholegrain mustard in Step 2. Swap it: Pork mince for lean turkey breast mince .