Recipes Pork and onion sausage rolls

Recipes Pork and onion sausage rolls

Recipes Pork and onion sausage rolls

Recipes Pork and onion sausage rolls They’re famous for being footy-game fare, but with a little know-how you can turn this corner-shop classic into a family favourite. Pork and onion sausage rolls

Ingredients

  • 20g butter
  • 1 brown onion, thickly sliced
  • 1 medium fennel, trimmed, thinly sliced
  • 500g pork sausage mince
  • 1 cup (70g) new breadcrumbs (made from day-old bread)
  • 1 teaspoon floor fennel
  • 1/2 teaspoon caraway seeds
  • 2 sheets (25cm) ready-rolled smoke pastry
  • one egg, gently whisked
  • Fennel or caraway seeds, in order to spread
  • Potato chips, to assist
  • Salad, in order to serve
  • Tomato sauce, to serve

Technique

  • Step 1 Dissolve the butter in a large baking pan more than medium-low heat until foaming. Add the particular onion and fennel and cook, mixing occasionally, for 10 mins or till onion and fennel are usually very smooth and slightly caramelised. Eliminate from temperature and set aside in order to cool.
  • Step two Preheat cooker to 220�C. Place onion mixture, sausage mince, breadcrumbs, ground fennel and caraway seeds in a great bowl. Use your own hands to blend until well mixed. Season with sodium and pepper.
  • Step 3

    Line a good oven holder with baking paper. Separate sausage blend into 4 portions. Making use of wet fingers, shape a portion right into a 25cm-long log and place along the particular advantage of the pastry sheet. Roll pastry in order to enclose filling. Use a little, razor-sharp knife to score pastry. Lower sign in half and place upon the particular lined tray. Repeat with staying sausage mixture and pastry. Brush rolls gently with egg and add fennel or caraway seeds.

  • Step 4

    Bake in preheated cooker for 20-25 minutes or till prepared through and pastry is puffed and golden. Serve with chips, greens and tomato sauce, if desired.