Caramelised Apple and Fennel Pork Sausage Rolls Recipe

There’s nothing better than homemade sausage rolls, and these homemade Caramelised Apple and Fennel Pork Sausage Rolls are so tasty I bet you can’t just eat one! Sausage rolls are popular all year round here in Australia, especially as a casual snack at a party due to their quick and easy to make reputation.

In recent years sausage rolls have got somewhat of a bad name, due to the mass produced versions you find in supermarkets with zero flavour and zero nutrition. As with most things when making your own sausage rolls, using high-quality ingredients returns this classic to their flavoursome best.

The sweet caramelised apple and fennel spice, mixed with pork – combines to give a sweet, juicy, slightly spicy pork filling that’s wrapped in a buttery, flaky puff pastry goodness. It’s the small touches that make this recipe great, caramelising the apple takes these sausage rolls to a whole new level, which is bordering on gourmet.

If you have time you can make these sausage rolls with homemade puff pastry, instead of store bought, but as we were short on time we went with store bought puff pastry.

We like to serve our homemade Caramelised Apple and Fennel Pork Sausage Rolls with Beerenberg Tomato Chutney a gourmet chutney we discovered when in South Australia.  If you have time making some from scratch is also an option, but to be honest you can eat them without any kind of dipping sauce. Too much sauce can take away from the delicious apple, fennel and pork filling.

If you’re looking for other pork recipes, then check out our pulled pork tacos recipe or Asian BBQ pork ribs.

Caramelised Apple and Fennel Pork Sausage Rolls RecipeCaramelised Apple and Fennel Pork Sausage Rolls RecipeCaramelised Apple and Fennel Pork Sausage Rolls RecipeCaramelised Apple and Fennel Pork Sausage Rolls RecipeCaramelised Apple and Fennel Pork Sausage Rolls RecipeCaramelised Apple and Fennel Pork Sausage Rolls RecipeCaramelised Apple and Fennel Pork Sausage Rolls RecipeCaramelised Apple and Fennel Pork Sausage Rolls Recipe

5.0 from 1 reviews
Caramelised Apple and Fennel Pork Sausage Rolls Recipe
Prep time
Cook time
Total time
There's nothing better than homemade sausage rolls, and these homemade Caramelised Apple and Fennel Pork Sausage Rolls are so tasty I bet you can’t just eat one!
Recipe type: Snack
Cuisine: Australian
Serves: 16
Caramelised Apple
  • 2 tbsp butter
  • 1 granny smith apple, finely diced
  • 1 small brown onion, finely diced
  • 2 tbsp brown sugar
  • 2 tbsp apple cider
  • ¼ tsp salt
Sausage Rolls
  • 500g pork mince
  • Caramelised apple
  • 2 large cloves of garlic, chopped finely
  • 1 tsp dried thyme
  • 2 tsp ground fennel seeds
  • 1 cup fresh bread crumbs
  • 1 egg
  • salt and pepper
  • 2 sheets of frozen puff pastry (9 x 9 inches)
To finish
  • 1 egg - for egg wash
  • Sea salt flakes
  • poppy seeds
  1. Heat 2 tbsp of butter in a nonstick pan. When melted, add the onions and apple and saute over medium heat until the mixture starts to turn golden brown, about 10 minutes.
  2. Add the brown sugar, apple cider and salt and cook for another 5-10 minutes until the liquid is reduced and the apples have caramelised. Set aside to cool slightly.
  3. Preheat oven to 180°C. Line a baking tray with baking paper.
  4. In a bowl, place the pork mince, breadcrumbs, garlic, herbs, egg then add the cooled caramelised apple mixture and salt and pepper to season. Mix with your hands or a spoon, until everything is mixed through well. Divide the mix into four portions.
  5. Place one puff pastry sheet on your bench and cut it in half, so you have two 9 x 4.5 inch rectangles. Take a single portion of the sausage filling and while leaving a 1 cm margin, place the filling along one long edge of the puff pastry rectangle, evenly. Brush both long edges with some egg wash, and carefully roll up the pastry sheet with the sausage filling, until the ends overlap by about 1 cm. Gently pinch the two ends together to create a seal. Place the seam side down, and cut this roll into 4 equal parts (with a back and forth motion using a serrated knife so that you cut evenly and smoothly). Place the 4 sausage rolls on the baking tray, slightly apart.
  6. Repeat with the remaining puff pastry sheet to make 16 sausage rolls in total.
  7. Using a small sharp knife, make two slits on the top of each sausage roll. Brush the tops generously with egg wash and sprinkle some salt and poppy seeds (optional).
  8. Bake in the oven for 15 minutes, and then increase the heat to 190°C and bake for a further 30 minutes or until they are golden brown.
  9. Take out of the oven, allow them to rest for a few minutes, and serve while warm.


Apple and Rhubarb Crumble

After another cold and wet week here in Perth, I am sure I am not the only one who is wishing for clear blue skies and warm days again. If the Sticky Date and Banana Loaves weren’t enough of a winter indulgence last week, how about a humble Apple and Rhubarb Crumble?

I love apple crumble and when rhubarb is in season, its vibrant colour, and tartness is a great accompaniment to sweet dishes such as tarts, cakes and classic crumbles. After a quick trip to the markets, we managed to nab the last bunch of beautiful rhubarb for our crumble.

After chopping the apples and rhubarb into rather large chunks, Brooke simply added a little brown sugar to the fruit then made a basic crumble using butter, caster sugar, plain flour and some rolled oats. Within a couple of minutes the crumbles are prepared and ready to be cooked in a moderate oven.

Once the crumbles are golden brown on the top they are ready to be served. Of course these will be very hot when they come out the oven so to serve we had some fresh thickened cream, or some custard or ice cream would definitely be an excellent addition!

Looking for other fruit-based desserts then check out our Fruit and Custard Tart Recipe or Lemon and Blueberry Loaves.

Apple and Rhubarb Crumble IngredientsApple and Rhubarb Crumble MixtureMini Apple and Rhubarb CrumbleApple and Rhubarb Crumble RecipeApple and Rhubarb Crumble Recipe

Tasty Apple and Rhubarb Crumble – Recipe Instructions

Apple and Rhubarb Crumble
Prep time
Cook time
Total time
The ultimate in winter indulgence. A humble Apple and Rhubarb Crumble served with fresh thickened cream.
Recipe type: Dessert
Cuisine: British
Serves: 4
  • 4 larges green apples, peeled and chopped
  • 1 bunch of rhubarb, approx. 5 stalks, chopped
  • 2 tbsp brown sugar
  • 1 cup plain flour
  • ½ cup rolled oats
  • 75g caster sugar
  • 125g butter, at room temperature
  1. Preheat the oven to 180°C. Lightly grease 4 ramekins or a large baking dish.
  2. Place the prepared apples and rhubarb in a bowl and stir through brown sugar.
  3. Place the flour, butter, caster sugar and oats in a medium bowl. Use your fingers or a fork, rub in the butter until well combined and large crumbs form.
  4. Spoon the fruit into the prepared dishes, sprinkle the crumble topping evenly over the fruit. Bake for 15 to 20 minutes or until golden and bubbling.
  5. Serve with cream, ice cream or custard.


French apple cake recipe

There is something that is so comforting about an a French apple cake – and especially one that is served with warm caramel sauce. Okay maybe the caramel sauce is a bit indulgent considering how delicious the cake is on its own. But if you are looking impress guests or simply feel like a treat, I definitely recommend making the sauce with this easy French apple cake recipe.

If you’re like me and love a classic then you will love this French apple cake recipe. A simple apple cake recipe is a great recipe to keep up your sleeve as apples are something that are available nearly all year round in most countries. Brooke has a few go-to recipes up her sleeve already, however on the weekend she wanted to try something new and came across this delicious French apple cake with fresh apples. If I have my way this cake is definitely going to get added to that list.

This recipe is simple and includes ingredients that nearly all households contain. Yes you may need to take a trip to the liquor store if you don’t have the brandy in your liquor cabinet. However I definitely recommend you add it as adds a nice warmth at the end of each bite and really completes the cake.

It comes together quickly, however you want to make sure you don’t over bake the cake. Simply check around the 50 minute mark with a skewer, and if the skewer comes out clean with no batter then your cake is ready. Be careful not to prick the apples as you go though.

French apple cake recipe adapted via Dorie Greenspan via David Lebovitz  via Sarah at

If you like this recipe – then check out our other dessert and sweets recipes – like our recipes for no-bake mars bar sliceginger-nut biscuitseasy raspberry friands, Belgian lemon tea cake or apple and rhubarb crumble.

Apple Cake IngredientsFrench Apple Cake Mixture and ApplesFrench Apple Cake BatterFrench Apple Cake in TinFrench Apple CakeFrench Apple Cake with Caramel Sauce

French apple cake with caramel sauce – Recipe Instructions

5.0 from 1 reviews
French Apple Cake
Prep time
Cook time
Total time
This simple French Apple Cake is incredibly easy yet simply delicious. Enjoy it with this elegant caramel sauce for an extra degree of indulgence.
Recipe type: Baked Goods
Cuisine: French
Serves: 8
French Apple Cake
  • ¾ cp All-Purpose Flour
  • ¾ tsp Baking Powder
  • pinch of Salt
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 2 Eggs
  • ¾ cup Sugar
  • 3 Tbsp Brandy
  • ½ tsp Vanilla Extract
  • 8 Tbsp Unsalted Butter, melted and cooled, plus extra for greasing the pan
  • 4 large Apples (I used 4 Granny Smith), peeled and diced into ½-1 in. chunks
Caramel Sauce
  • ½ cup Sugar
  • ¼ cup Water
  • 3 Tbsp Unsalted Butter
  • ¼ cup Cream
  • ¼ tsp Sea Salt
  1. Preheat oven to 180 degrees Celsius. Thoroughly butter a springform pan.
  2. In a medium bowl, whisk together flour, baking powder, a pinch of salt, cinnamon, and nutmeg. In a large bowl, whisk together the eggs and sugar until light and frothy. Beat in the brandy and vanilla.
  3. Stir half of the flour mixture to the egg mixture. Add half of the melted butter, stir, then add the remaining flour, followed by the remaining butter. Fold the apples into the batter and transfer the batter-covered apples to the already prepared pan.
  4. Set the springform pan on a baking sheet and bake until the centre of the cake is set and a tester comes out clean. Mine took approximately 1 hour, 5 minutes, however, baking times are likely to vary based on the size and moisture content of your apples to be sure to keep an eye on your cake.
  5. Let the cake cool for a few minutes in the pan, then run a knife around the edges, and remove the springform. Allow to cool slightly, then serve with ice cream, whipped cream, or crème fraîche and a drizzle of caramel sauce.
  6. While the cake bakes, make the caramel. Place the sugar and water in a large saucepan over medium-high heat and whisk to dissolve. Cook until the mixture become dark amber in color, about 10 minutes. Remove from the heat, stir in the butter, then slowly stir in the cream and salt. Drizzle over cake. Any leftover sauce can be refrigerated and reheated in a water bath to a pourable consistency.