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Smoked Apple & Cinnamon Sausage Roll with Camembert
Bite-sized smoked apple and cinnamon sausage rolls served around warm Camembert for an indulgent festive sharing centrepiece.
Smoked Apple & Cinnamon Sausage Roll Bites with Camembert
Bite-sized smoked apple and cinnamon sausage rolls are arranged around a whole Camembert to create an indulgent festive sharing dish. The smoky-sweet filling, rosemary finish and melting cheese make it ideal for Christmas party-food counters.
Arthur Pipkins Memphis Firepit Sausage Mix delivers deep smoke, gentle warmth and savoury sweetness, while AVO Baked Apple Fruit Mix adds sweet apple and cinnamon for a layered seasonal flavour.
- Smoky, Sweet Apple, Cinnamon, Rosemary, Creamy
- Pork
- Oven/Air-fry
- Serve warm as a festive sharing plate.
- Autumn/Winter
Ingredients
- Arthur Pipkins Memphis Firepit Sausage Mix – 1.18kg
- AVO Baked Apple Fruit Mix – 350g
- AVO Lafiness Rosemary Butchers’ Marinade
- Pork mince – 6.8kg
- Water – 1.3 litres
- Puff pastry
- Camembert
Shop the Ingredients
- Smoky, Sweet Apple, Cinnamon, Rosemary, Creamy
Arthur Pipkins Memphis Firepit Sausage Mix delivers deep smoke, gentle warmth and savoury sweetness. AVO Baked Apple Fruit Mix adds sweet apple and cinnamon, while Rosemary Marinade complements the rich Camembert centrepiece.
Method
- Add the Memphis Firepit Sausage Mix, Baked Apple Fruit Mix, pork mince and water to a bowl or mixer.
- Mix thoroughly until the mixture becomes sticky and tacky.
- Place the sausage meat onto the puff pastry and form into a sausage roll.
- Brush the pastry with AVO Lafiness Rosemary Butchers’ Marinade.
- Cut into bite-sized pieces and arrange around a whole Camembert for sale as a sharing dish.
- For allergen information, please refer to the relevant product specification, which can be found on our product pages.
Shop the Ingredients
- Smoky, Sweet Apple, Cinnamon, Rosemary, Creamy
Arthur Pipkins Memphis Firepit Sausage Mix delivers deep smoke, gentle warmth and savoury sweetness. AVO Baked Apple Fruit Mix adds sweet apple and cinnamon, while Rosemary Marinade complements the rich Camembert centrepiece.
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