Pork, Apple and Fennel Sausage Rolls with Onion Relish

Pork Apple Fennel Sausage Roll recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

9

INGREDIENTS :

  • 500gm Coles Finest Pork Sausages with Cider and Apple
  • 1 Tbsp. Cobram Extra Virgin Olive Oil
  • Salt and Pepper
  • 1 ½ sheets puff pastry sheets, thawed
  • 1 egg, lightly beaten
  • 1 Tbsp. poppy seeds

Onion Relish

  • 4 Brown Onions
  • 1 Apple, grated
  • ½ Tbsp. fennel seeds
  • 1 tsp. brown sugar
  • ½ Tbsp. Malt vinegar

METHOD :

  • Preheat oven to 220C and line a flat baking tray with greaseproof paper.
  • In a large mixing bowl, remove sausage meat from their casings and set aside.
  • Add the oil to a pan over a medium heat. Slice the onions and add to pan. Caramelise onions to soften slightly, approximately 2-3 minutes.
  • Add the apple and stir through, cook to soften for approximately 2-3 minutes.
  • Add the fennel seeds and toast off. Add sugar and vinegar and cook down until the moisture has dissipated and steam has stopped rising from the apple, approximately 5 minutes. Remove from heat and set aside to cool slightly.
  • Once cooled, add the apple to the mixing bowl, season with salt and pepper and using clean hands, mix to combine well.
  • Lay puff pastry sheets out onto a clean work bench. Cut the full sheet of pastry in half, lengthways.
  • Divide pork mixture into 3 portions and lay out evenly, lengthways along the centre of each sheet of pastry.
  • Brush one side with egg wash and roll over to seal pastry together. Trim the ends if necessary and cut each roll into 3 equal portions.
  • Place rolls seam side down on the prepared baking tray, brush with egg wash and top with a sprinkle of poppy seeds.
  • Place in the oven to bake for 25-30 minutes or until golden and crispy. Remove onto a wire rack to cool slightly. Slice each roll into 3.
  • Serve hot with Onion Relish.

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