Pork and Fennel Sausage Rolls
These are a great weekend bite, perfect for a picnic, drinks, family get together or to feed a hungry mob when they come in from the great outdoors. We all have our favourite sausage roll recipes, but this one uses our pre-seasoned pork and fennel sausages as the base. These sausages are one of our best sellers. And for good reason, they are incredibly delicious. To get the mince out you simply squeeze it out. Mix it with some fine mince – we recommended our fine Mediterranean mince, roll them in pastry and bake them ‘til golden.
Ingredients
Makes 24 small bite size rolls
6 sheets puff pastry, thawed
Olive oil
1 brown onion, finely diced
2 cloves garlic, minced
1 cup breadcrumbs
3 tablespoons tomato sauce
3 tablespoons currants
500g continental pork sausages
250g fine Mediterranean mince (or sausage mince)
salt and pepper to season
fennel seeds (optional)
egg wash
Method
Preheat the oven to 200°C fan force or 220°C conventional. Line several baking trays with baking paper.
Heat the oil in a frypan over medium heat and cook the onion for five minutes or until translucent. Add the garlic and cook for a further minute or so. Add to a large bowl and mix through with the breadcrumbs, tomato sauce and currants. Then squeeze out the sausage meat from inside the sausages and dispose of the skins. Add the fine Mediterranean mince and mix through. Test for seasoning by frying off a small portion of the mix. Add salt and pepper, a little more fennel, if required.
Cut each pastry sheet in half lengthways. Pipe or roll enough mixture down one side to form a long sausage shape. Brush the other side of the pastry with egg wash and roll to form a sausage roll Repeat until all the mixture is used. Cut each roll into four, brush with egg wash, sprinkle with a few fennel seeds (optional) place evenly on the trays. Bake for 25 minutes or until the pastry is golden. Allow to cool a little before serving.