Pork Sausage Rolls Gourmet Traveller

For spiced pork sausages dry roast fennel seeds until fragrant 1 minute then finely grind in a spice grinder or with a mortar and pestle.

Pork sausage rolls gourmet traveller.

Heat olive oil in same frying pan over medium heat add onion and fry gently until softened and translucent 10 12 minutes then transfer to a bowl. Roll out dough on a lightly floured surface to form a 1 5cm thick rectangle about 15cm x 40cm. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Cut along edge press with a fork to seal then cut into three rolls.

Combine remaining ingredients with onion mixture and season to taste. Divide filling into 4 and working with a pastry sheet at a time form a portion of filling into an even cylinder along the long edge of pastry. Subscribe to gourmet traveller your trusted source and authority for the best in food wine and travel. Cool briefly then finely pound with a mortar and pestle and reserve.

Combine in a bowl with pork and nutmeg and season generously to taste to check seasoning fry a little mixture in oil taste then adjust as necessary. Fold short ends in to meet in the centre then fold in half like a book wrap in plastic wrap and refrigerate until just firm 20 30 minutes. Chilli dogs with pickled jalapeño and coriander. Place half the pork mixture along one long edge leaving a 1cm border brush with eggwash and roll to just enclose pork.

Cut pastry sheet into 12 14cm wide lengths and refrigerate. Pork veal and fennel sausage rolls.