PORK AND FENNEL SAUSAGE ROLLS
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
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.
SAUSAGE & FENNEL SEED SLICES
Slice this make-ahead sausage roll into bite-sized pieces for a delicious canapé - ideal for Christmas and New Year's Eve parties
Provided by Miriam Nice
Categories Buffet, Canapes, Starter
Time 1h10m
Yield Makes 2 large sausage rolls (each cuts into 10-12 slices)
Number Of Ingredients 4
Steps:
- Put the skinned sausages in a bowl and squish together with your hands, then divide into two balls. Place one ball of sausagemeat onto a long piece of cling film. Roll into a cylinder approx 30cm long. Wrap tightly in the cling film and place on a plate or tray in the fridge. Repeat with the other ball of sausagemeat.
- Heat oven to 200C/180C fan/gas 6. Lay the pastry out on your work surface and cut it into four equal strips lengthways. Roll two of the strips out a little more with a rolling pin so that they are 40cm long and 10cm wide. Unwrap the sausagemeat, place each one in the middle of a rolled-out pastry length and sprinkle each with half the fennel seeds. On either side of the meat, cut regular slits from the edge up to the meat - do this all the way round to create 2cm tabs. Fold over the ends. Starting at one end, bring up one tab from one side and drape it over the meat, then do the same with one from the opposite side. Repeat with the other strip of sausagemeat. Brush both with egg, then lift onto baking trays.
- Cut each of the remaining strips of pastry into three strips lengthways and plait together. Lay the plait on top of the sausage pastries and brush with more egg.
- Bake in the oven for 40 mins or until risen and golden brown. Remove from the oven, transfer to a large board and slice - or allow your guests to serve themselves. Can be served hot or cold.
Nutrition Facts : Calories 114 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ITALIAN FENNEL SAUSAGE
Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.
Provided by Samin Nosrat
Categories sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels, and serve hot.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams
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