Sausage rolls

Sausage rolls

By
From
Ben's Meat Bible
Makes
12-15
Photographer
Benito Martin

Ingredients

Quantity Ingredient
8 fat pork sausages
100g pork fat, very finely diced
5 thyme sprigs, chopped
1 handful sage, leaves picked and chopped
45g dried apple, finely diced
pinch freshly grated nutmeg
salt
freshly ground black pepper
1 tablespoon olive oil
1 brown onion, diced
2 teaspoons fennel seeds, lightly toasted and crushed
250g ready-made puff pastry
100g salted butter, melted
2 eggs, lightly beaten

Method

  1. Squeeze the meat out of the sausage skins and mix in a bowl with the pork fat, chopped herbs and dried apple. Add the nutmeg, season with salt and pepper and set aside.
  2. Heat the oil in a heavy-based frying pan over low–medium heat. Sauté the onion for 10–15 minutes, until soft and translucent. Add the fennel seeds and cook for a further 5 minutes. Remove from the heat and allow to cool before mixing through the pork mixture.
  3. Preheat the oven to 165°C.
  4. On a floured work surface, roll the pastry out into a large rectangle about 3 mm thick. Cut the pastry lengthways, into 3 long, even rectangles. Spoon about a third of the sausage mix onto one piece of pastry, slightly off-centre, then brush the top edge of the pastry with melted butter. Roll the pastry over onto itself, encasing the filling to make a sausage shape, and press down to seal. Brush the top lightly with the beaten egg or the remaining butter. Repeat to make 3 rolls. Slice into 4 or 5 equal pieces and place them on a baking tray lined with baking paper. Bake for 20 minutes, or until golden brown, and serve immediately.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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