Pork, Apple & Sage Rissoles

Pork and Apple. Such a classic combination. Add sage and it’s heaven. Think sage-stuffed roast pork with crispy crackling and apple sauce. OMG – divine. But you don’t need to go to the trouble or expense of cooking a whole pork roast to enjoy that flavour combination. Go for the cheaper option of pork mince and whip up these rissoles for a family friendly dinner.

Serve these drizzled with gravy, with a side of creamy mash and steamed greens or your other favourite vegetables or make them a lighter fun family meal by serving them up in a burger bun with a cabbage and apple slaw for a twist on the traditional burger – delicious!

This is an easy recipe to double and keep in the freezer for a quick meal later. You can either freeze the rissoles in raw form (as long as you have used fresh mince rather than frozen) or you can pre-cook the rissoles and then freeze. To serve, simply thaw them and warm in a medium oven, wrapped in foil to prevent them drying out.


Pork, Apple & Sage Rissoles


1 brown onion, finely diced

2 tbsp fresh sage, finely chopped

500g pork mince (preferably free range and/or organic)

1 Granny Smith apple, grated

1 egg

1 cup fresh breadcrumbs

1 tsp Herbamare (or other seasoned salt)

olive oil

For gravy:

1 tbsp plain flour

1 cup water

1 tbsp vegetable stock paste

Dash of Worcestershire sauce


  1. Cook onion in olive oil over medium heat until soft. Add sage and cook a further minute, Allow to cool.
  2. Meanwhile, add all other ingredients to a mixing bowl. Add onion mixture when cooled.
  3. Mix well and form into 12 small-medium rissoles.
  4. Pan fry the rissoles in olive oil until golden brown on both sides and cooked through. Keep warm.
  5. To make gravy: Add flour to pan to make a paste with pan juices and stir to cook for two minutes. Slowly add stock and water mixture, stirring continuously to make a smooth gravy. Add Worcestershire sauce to taste.



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