Pork and Fennel Sausage Rolls

3:10 pm on 7 October 2011

Ingredients

Filling

  • 1 kg pork mince
  • 1 1/2 Tbs salt
  • 1 Tbs sugar
  • 1 clove garlic
  • 1 Tbs fennel seeds
  • 1 tsp ground black pepper
  • 1 Tbs sweet paprika
  • 1/3 cup iced water
  • 1 1/2 Tbs red wine vinegar
  • 2 Tbsp chopped wild fennel

To assemble sausage rolls you will need -

  • 4 sheets puff pastry ( aprox 30 cm by 15 cm)
  • 2 egg yolks
  • 1 tsp cream

Method

Filling

Combine all ingredients except the water and vinegar, and mix to distribute seasoning. Slowly add the water and vinegar and mix in a cake mixer with the paddle attachment until well combined.

To assemble

Brush puff pastry sheets with egg yolks, add sausage roll mix and fold over pastry to make a roll.

Cut sausage rolls into desired size and brush each roll with a mix made from 1 egg yolk and 1 tsp cream.

Cook sausage rolls in a pre-heated oven at 180°C for aprox 25 minutes or until pastry is golden brown and the sausage rolls are cooked through.

From Jesse Mulligan, 1–4pm

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