Pork and Fennel Sausage Rolls with Cabernet Barbecue Sauce

INGREDIENTS

  • 600g Free range pork mince
  • 500g Beef brisket mince
  • 120g Red onion
  • 2 tbspn Dijon mustard
  • 2 tbspn Fennel seeds
  • 1 tbspn Lemon thyme leaves
  • 1 tbspn Sea salt
  • ½ tbspn Freshly ground black pepper
  • 5 sheets (30cm x 20cm) Butter Puff Pastry
  • 2 Free range egg yolks
  • 2 tbspn Full cream milk
  • 1 tspn Extra fennel seeds
Print Recipe

Place the mince, onion, mustard, fennel seeds, thyme, salt and pepper into a large mixing bowl and using your hands, mix together until well combined.

Lay the 5 sheets of pastry out onto your workbench, then divide the mince mixture into 5 even portions. Shape each of the portions into 30cm sausages and place them along the long edge of the pastry.

Meanwhile, to make the egg wash, place the egg yolks and milk into a small bowl and mix together well.

Preheat fan forced oven to 190°C.

Roll each pastry sheet to enclose the mince, brushing the closing edge with egg wash to allow the pastry to stick to itself. Position each of the rolls onto a lined tray, ensuring the pastry seam is underneath, then place into the fridge for 30 minutes to allow the pastry to firm up.

Remove from the fridge and cut each of the rolls into 7 even pieces. Space pieces out evenly on the tray, brush with egg wash and sprinkle with some whole fennel seeds.

Place into preheated oven and bake for 20 to 25 minutes until golden brown.

Remove from the oven and allow to sit for 3 to 4 minutes, then place onto a platter and serve with Cabernet Barbecue Sauce.

Note: Cabernet Barbecue Sauce is a twist on a classic, view our range sauce for delicious inspiration.