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Maple-glazed pork and caper sausage

Maple-glazed pork and caper sausage roll, with red cabbage and apple slaw

Tom Stewart, Head Chef at Home Farm Café in Parke, shares this family-friendly autumnal recipe


For the sausage rolls

  • 400g sausage meat
  • 375g pack of ready-rolled puff pastry
  • A handful of parsley, chopped
  • 50g capers, chopped
  • 1 egg, beaten
  • Maple syrup (for glazing)
  • Salt and pepper (for seasoning)

For the slaw

  • ½ red onion, finely sliced
  • 4 tbsp cider vinegar
  • 1 tbsp grain mustard
  • 1 tbsp clear honey
  • 2 tbsp olive oil
  • ½ red cabbage (about 450g), finely sliced
  • 2 carrots, peeled and coarsely grated
  • 2 tbsp snipped fresh chives, or flat-leaf parsley
  • Salt and pepper (for seasoning)
  • 1 eating apple, finely chopped


To make the sausage rolls

  1. Heat the oven to 180°C.
  2. In a mixing bowl, combine the sausage meat, parsley and capers, then add some salt and pepper to taste.
  3. Unroll the pastry onto a board and cut in half lengthways.
  4. Divide the sausage mixture into two and spread along the length of each pastry strip in a cylinder shape, leaving 1cm of pastry around the edge.
  5. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to help stick it together.
  6. Using a sharp knife, cut each roll into three pieces (about 8cm long per piece), and arrange on a baking sheet.
  7. Cook for 20–30 minutes in the oven, until the pastry has puffed and started to crisp, and the meat has cooked through.
  8. Brush with maple syrup to glaze the pastry and cook for a further five to ten minutes, or until golden brown.

To make the slaw

  1. Combine all the ingredients in a large bowl, except the apple.
  2. Add a pinch of salt and pepper and mix thoroughly.
  3. Gently mix the apple through the rest of the ingredients.

Serve hot or cold with a generous spoonful of slaw.

Recipe by Tom Stewart

Head Chef

Home Farm Café


Tom Stewart. Head Chef, Home Farm Café

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