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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!