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Pork, Apple and Sage Sausage Rolls with Potato Salad and Watercress 


  • 1 Onion finely chopped
  • 1 Apple pealed and chopped
  • 6 leaves of sage chopped
  • 300g Sausage meat
  • Handful of breadcrumbs
  • 250g ready made puff pastry
  • 1 Egg
  • A little milk
  • 2tbl spoons of sesame seeds
  • 1 bunch watercress
  • Olive oil and balsamic dressing

Ingredients for Potato Salad

  • 300g rooster potatoes, peeled, chopped and diced          
  • 2 shallots, finely chopped
  • 1 gerkin finely chopped
  • 1tbl spoon crème freche
  • Salt and pepper


  • Pre-heat oven to 180 degrees. Place a small frying pan on the stove and sauté onions in a little olive oil until soft, add chopped sage and cook for further two minutes – put into mixing bowl and allow to cool, when cooled add sausage meat, breadcrumbs and mix together well. 
  • On a floured surface, toll the puff pastry until the thickness of a euro coin.  Put sausage mix in a piping bag and pipe the length of the pastry, brush with a little egg wash and fold the pastry over. Press down with fingers or fork to seal.
  • Repeat process until all sausage meat has been used.  Brush sausage rolls on outside with a little egg wash, sprinkle with sesame seeds and place in fridge for 15 minutes to cool.  When chilled, cut to desired size and put on baking tray, bake for 12-15 minutes at 180 until golden brown.

Method for Potato salad

  • Gently boil potatoes until tender, place in a colander until cooled.  When cooled, fold with the crème freche, gerkins and shallots, season with salt and pepper.

Chef's Tips

  • Serve with a little watercress (or any leafy greens) dressed in some balsamic and olive oil.
  • These are a nice healthy treat to cook for kids parties



The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie