Make the Chutney

In a large pot, heat the olive oil over medium heat. Add the ginger and garlic and sauté for about 30 seconds. Add the apple cider vinegar, honey, brown sugar, English mustard, lemon zest, lemon juice, salt, and coriander and stir to mix well. Add the apples and stir to coat. Bring the liquid to a light simmer and cover. Reduce the heat to low and cook until the apples just start to become tender ~ 5 to 10 minutes.

Remove the lid, stir, and continue to cook until the liquid evaporates ~ about another 10 minutes. If desired, you can smash the apples, but I prefer to keep them as is. Turn off the stove and remove the pot from the heat. Let the chutney cool to room temperature.

Make the Sausage

In a large bowl, add the ground pork, sage, onion powder, ginger, oregano, marjoram, white pepper, salt, and nutmeg. Using your hands, mix the pork with the seasonings until throughly combined.

Make the Sausage Rolls

When ready, preheat the oven to 400°F. Line two baking sheets with silicone mats or parchment paper.

One at a time on a lightly floured surface, roll a puff pastry out to about 15” by 15” squared. Leaving about two inches along one side, line about 1½ to 2 inches of meat. Then line the meat with about 1 inch of apple chutney (see above for photos). Roll the two inch flap over the meat and apples, then roll over once. Cut along the length. Turn the roll horizontally and flip seam side up. Wet your fingers with water and run underneath the seam. Then, with your hands still damp, gently rub the seam smooth with the roll.

Carefully cut the roll into 2 inch sections and score the top twice. Place on the baking sheets and brush the tops with the egg wash. If desired, sprinkle the tops with everything bagel seasoning. Repeat with the remaining pastry until you have used up all of the sausage.

Bake for 20 minutes or until the pastry has puffed and turned golden brown and the meat has cooked through. Serve immediately with a side of apple chutney, if desired.

Enjoy!