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.

Related Recipes

Grilled Sirloin

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email