Boost morale our fabulous pork & fennel sausage roll recipe
We are noticing an increase in orders for morale boosting morning tea's and catering. From a simple delivery of our freshly baked and decorated cakes to elaborate soirees, the care and kindness of hospitality goes a long way to boost morale during this stressful and uncertain time.
We received great feedback from our Fathers day manape boxes and would like to share our recipe for the pork & fennel sausage rolls. At canape company we make these up in large quantities and freeze the rolls. We can then defrost as we need fresh on the given day. Great to have in your freezer to cook when you have unexpected visitors.
Pork & fennel sausage rolls
- 750g pork mince
- 250g sausage meat
- 1 onion (finely diced)
- 1/4 cup fennel seeds (roasted until fragrant)
- 1/2 cup bread crumbs
- 1 tablespoon flakey sea salt
- 1/2 tablespoon black pepper
- 1 tablespoon garlic (crushed)
- 4 Puff pastry sheets ready rolled
- 1 egg
Prepare and mix together all of the ingredients except for the pastry and egg.Divide the mixture into 8.
Lay a sheet of pastry on a flat surface and cut in half. Lay out 1/8 portion of sausage meat mixture along the long side of the pastry and shape a long sausage shape. Brush the opposite edge with a little egg mixture.
Roll the pastry to enclose the filling. Cut into 6 pieces and place seam side down onto a tray, 2cm apart. Repeat with the remaining mixture and egg wash the tops of the sausage rolls.
Bake at 200 degrees C for 20-25 minutes until golden and cooked through.
We always serve these with a delicious chutney or relish and place a few edible flowers and herbs on the plate.