Pork And Fennel Sausage Rolls Recipes

PORK AND FENNEL SAUSAGE ROLLS

Pork and Fennel Sausage Rolls image

In this Australian lunchtime staple, fennel- and herb-spiked ground meat makes a heady filling for crisp and buttery puff pastry. The original recipe, created by Paul Allam from Bourke Street Bakery, calls for ground pork. But ground chicken, turkey or plant-based meat will also work. These are best served while still warm from the oven, but they're nearly as delicious at room temperature. Store any leftovers in the refrigerator and reheat before serving.

Provided by Melissa Clark

Categories dinner, lunch, finger foods, meat, main course

Time 1h30m

Yield 4 sausage rolls

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
2 fat garlic cloves, finely grated or minced
1 tablespoon fennel seeds, plus more for finishing
3 thyme sprigs, leaves separated chopped
1 small red, yellow or white onion, diced
1/2 cup diced celery
1/2 cup diced carrots
1 1/4 teaspoons kosher salt, plus more as needed
1 pound lean ground pork (or chicken, turkey, or plant-based meat)
1/4 cup bread crumbs
1/2 teaspoon freshly ground black pepper
1 (14- to 16-ounce) package frozen puff pastry, thawed but still cold
1 egg, beaten, for egg wash

Steps:

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.
Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.
Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.
Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

HOMEMADE SAUSAGE ROLLS

Homemade Sausage Rolls image

Recipe video above. "The secret is the bacon..." It really takes this sausage roll to another level! Also, sautéing the onion and celery before mixing into the filling makes it sweet and more moist than the usual, and using panko instead of normal breadcrumbs also contributes to making the filling of this sausage roll so moist.The addition of fennel adds an extra burst of flavour but it's optional. Pork and fennel are great mates and though most everyday suburban bakeries won't use it, you'll find better bakeries use it (like Bourke St Bakery). If you're wary, drop it to 1/2 teaspoon. Or just skip it!

Provided by Nagi | RecipeTin Eats

Categories Appetizer Finger Food Party Food

Time 50m

Number Of Ingredients 14

Ingredients

1/2 tbsp olive oil
2 cloves garlic (, minced)
1 brown onion (, small, finely chopped)
1 celery stalk (, finely chopped)
5 oz / 150g bacon (, finely minced (streaky and fatty, not the lean stuff!))
2 tsp fennel seeds (, toasted (optional) (Note 1))
1 lb / 500g pork mince ((ground pork) (not lean))
3/4 cup / 40g panko breadcrumbs ((Note 2))
1 egg
1/2 tsp salt
Black pepper
2 1/2 sheets puff pastry (, thawed then each cut into half (Note 3))
1 egg (, lightly whisked)
Ketchup / tomato sauce

Steps:

Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon.
Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
Add remaining Filling ingredients into the bowl. Use your hands to mix well.
Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
Get 1/5 th of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.
Brush edge of pastry with egg. Then roll up, finishing with the seam side down.Roll up, sealing on the edge with egg wash on it .
If you have time/patience, refrigerate for 1 hour (makes it easier/neater to cut)

Nutrition Facts : ServingSize 64 g, Calories 236 kcal, Carbohydrate 26.7 g, Protein 4.9 g, Fat 12.4 g, SaturatedFat 3.1 g, Cholesterol 16 mg, Sodium 300 mg, Fiber 0.8 g, Sugar 0.5 g

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