Lamb, Rosemary and Apple Sausage Rolls with Tomato and Chilli Chutney

Looking through recipe books is absolutely one of my favourite things to do to pass time. There really are few things I love more than sitting down with a warm cup of coffee, a new cookbook and a notepad to write down any ideas that come to mind. I first discovered this recipe while staying one weekend at my parents place in Brisbane. I love my mum's cookbook collection, as not only does she have all the "old-faithful" recipes, but she also has a lot of cookbooks with beautiful home-style recipes. 

One such book is a cookbook by Annabel Langbein, called "The Free Range Cook". If you enjoy wholesome, home-style, rustic cooking, this is definitely a book to purchase (I'm still yet to add it to my collection!). The first recipe that caught my eye was Langbein's recipe for Lamb, Rosemary and Apple Sausage Rolls. The combination of lamb and rosemary married with the pork, apple and sage in these little pastry rolls is just something that will have you going back for more - trust me!

A good-quality sausage roll needs to be served with a sweet and slightly spicy tomato chutney. Here, I have also included my variation adapted from a recipe from The Australian Women's Weekly cookbook, Preserves. The recipe makes about 2 cups of chutney and is also delicious served with a cheese platter, cold meats, or on sandwiches or burgers.


Lamb, Rosemary and Apple Sausage Rolls

Recipe by Annabel Langbein

Makes about 16 sausage rolls


500g lean lamb mince

250g pork mince (or good quality pork sausage)

1 granny smith apple, peeled and coarsely grated

2 eggs (1 separated)

1 small onion, peeled and coarsely grated

1 clove garlic, crushed

2 tablespoons chopped parsley

1/2 tsp chopped rosemary

3 finely chopped sage leaves

1 teaspoon fruit chutney or tomato sauce

1 tsp salt

Ground black pepper

Pinch chilli flakes

4 sheets puff pastry


1. Preheat oven to 200°C and line 2 oven trays with baking paper.

2. Place the lamb and pork mince in a large bowl with the grated apple*, whole egg and egg white, onion, garlic, herbs, chutney or tomato sauce, salt, pepper and chilli. You can use a fork to combine, but honestly, save your time and get right in there with your hands and mix together!

3. Place the pastry sheets on a work surface. Whisk remaining egg yolk with a little milk to create an egg-wash. Brush edges of pastry sheets with the egg-wash. Place about 1/4 of the meat mixture on one end of each pastry sheet (working with one at a time). Roll up the pastry firmly to fully enclose the filling.

4. Cut each roll into 4 slices and place on the lined baking tray seam side down. Using  a sharp knife, slash 3 lines across the top of each sausage roll to allow the steam to escape. Brush the tops of each sausage roll with the egg-wash

5. Bake for about 40 minutes or until golden brown. After about 30 minutes check the sausage rolls and  if any liquids have come out of the rolls, soak them up with a paper towel so the pastry stays crisp.


*Once you have grated the apple, I would recommend using a paper towel to soak up any apple juice. This will help to reduce the amount of liquid in the sausage rolls while cooking.

Tomato and Chilli Chutney

Makes about 2 cups


1kg roma tomatoes, chopped coarsely

1 large brown onion

1 large granny smith apple, peeled, cored and chopped coarsely 

1 cup raw sugar

1 1/4 cup apple cider vinegar

1/2 cup sultanas

2 long red chillies, chopped finely (seeds can be removed to make a milder version)

3 cloves garlic

1 teaspoon sea salt


1. Combine all ingredients in a large saucepan and stir over high heat, without boiling, until sugar dissolves. Slowly bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally for about 1 1/2 hours or until chutney is thick. 

2. Spoon hot chutney into hot sterilised jars and seal immediately.

Store chutney in a cool, dark place for at least 3 weeks before opening. Refrigerate after opening.

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