I've been experimenting with sausage rolls recently. They get eaten quickly around here, which gives plenty of opportunities to try stuff out.

This is my current recipe:

• 250g minced pork (I got mine from The Ginger Pig)
• 2 medium sized apples (I used a couple of old Pink Ladies that were hanging about suspiciously)
• 1 large onion (mine happened to be a French pink one)
• 3 large cloves of garlic
• 20 twists of pepper
• 3 tsp sea salt flakes (Maldon worked well)
• Plus puff pastry.

Chop the onion and apple very finely, probably with some kind of machine (I use this, which works OK). Mix with all the other ingredients, then put in puff pastry. I use the easy-roll stuff, leaving more time to play with the flavours. Splash some milk on top to help with browning, then 25mins at 200 degrees C should wrap things up.

I'm pretty happy with this recipe, but keen to improve. The apple seemed like an odd idea at first, but it really helped to make them lighter and more interesting. What next? I'd like to incorporate the almost caramelised taste of the outside of a roast pork joint. I'm considering flash frying lumps of pork in something sweet like honey or soy, then mincing so that the process above starts with a mix of soft/raw meat and sweet crispy meat.

After that, maybe I'll try putting small bits of crackling in the mix. A little crunch might complement the softness of pork nicely. Yum.

Mirona reckons I should add in thyme leaves. Other suggestions welcome.