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Maggie Beer

Pork and Fennel Sausage Rolls with Cabernet Barbecue Sauce

Step 1: Place the mince, onion, mustard, fennel seeds, thyme, salt and pepper into a large mixing bowl and using your hands, mix together until well combined.

Step 2: Lay the 5 sheets of pastry out onto your workbench, then divide the mince mixture into 5 even portions. Shape each of the portions into 30cm sausages and place along the long edge of the pastry.

Step 3: Meanwhile, to make the egg wash, place the egg yolks and milk into a small bowl and mix together well.

Step 4: Preheat fan forced oven to 190C.

Step 5: Roll each pastry sheet to enclose the mince, brushing the closing edge with egg wash to allow the pastry to stick to itself. Position each of the rolls onto a lined tray, ensuring the pastry seam is underneath, then place into the fridge for 30 minutes to allow the pastry to firm up.

Step 6: Remove from the fridge and cut each of the rolls into 7 even pieces. Space pieces out evenly on tray, brush with egg wash and sprinkle with some whole fennel seeds.

Step 7: Place into preheated oven and bake for 20 to 25 minutes until golden brown.

Step 8: Remove from the oven and allow to sit for 3 to 4 minutes, then place onto a platter and serve with Cabernet Barbecue Sauce.

Ingredients

  1. 600g free range pork mince with a good amount of fat
  2. 120g red onion finely chopped
  3. 2 tbspn dijon mustard
  4. 2 tbspn fennel seeds toasted and ground
  5. 1 tbspn lemon thyme leaves finely chopped
  6. 1 tbspn sea salt
  7. 5 sheets (30cm x 20cm) butter puff pastry
  8. 40ml 2 tbspn full cream milk
  9. 1 tspn extra fennel seeds to garnish
  10. 40ml 2 tbspn Cabernet Barbecue Sauce to serve

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