Pork and Apple Sausage Rolls Recipe
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Category: |
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Ingredients: |
Ingredients: 2 teaspoons fennel seeds
1 tablespoon bacon fat
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 pound (454 grams) ground pork
2 teaspoons finely chopped fresh thyme
2 teaspoons flat leaf parsley, finely chopped
1 apple, peeled, cored, and grated
½ cup (30 grams) panko
½ teaspoon salt
½ teaspoon mace
¼ teaspoon nutmeg
¼ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
Puff pastry or other pastry dough
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Directions: |
Directions:In a dry skillet, toast the fennel seeds for 2 or 3 minutes. Toast the mace if using a piece of whole mace. Remove from pan and allow to cool slightly. Grind in a spice grinder or with a mortar and pestle.
Melt saved bacon fat or oil in the skillet. Add shallots and garlic\. Sauté for 5 minutes until the shallot is soft. Remove from pan to cool.
Add all the ingredients to a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked or cook on a plate in the microwave for 15 to 20 seconds. Taste to check the seasoning. Adjust as needed.
Cover bowl and refrigerate for at least 30 minutes to allow the flavors to blend. .
Roll out the puff pastry to just under ¼-inch thick.
Roll the sausage into a log. You may need to flour your surface. Wrap in puff pastry. Crimp and seal the edge. You may want to chill the roll for 1 to 2 hours if the pastry is warm.
Preheat the oven to 375°F (190°C)(fan)/400°F (205°C). Brush the whole roll with egg yolk and leave to dry for 10 minutes. Then brush with more egg. Top with sesame seeds or other toppings if desired. Cut into the size you want.
Bake for 20 to 25 minutes on a parchment line sheet pan. |
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Personal
Notes: |
Personal
Notes: You can freeze extra sausage rolls. For the best result, freeze your sausage rolls before they have been cooked and without the egg wash. You can freeze cooked sausage rolls too, just be sure to let them cool to room temperature first.
When freezing freshly made and uncooked sausage rolls, place them apart on a tray lined with parchment paper and pop in the freezer for a few hours to stop them from sticking together. Once they are solid, you can take them out and transfer to a container and keep for up to 3 months. Brush with an egg wash and bake from frozen adding 10 minutes to the cook time. For already cooked sausage rolls, allow to defrost at room temperature for 1 hour and reheat in a hot oven for 5 minutes.
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