Prep Time: 40 Mins
This recipe is for the sausage roll lovers. Made with pork mince, few herbs ans spices you willenjoy making them. I make this recipe for my cocktail parties as part of my finger food. Some may prefer having them for morning tea, lunch or dinner with a salad. No matter when you have it, you will love them.
Gather all your ingredients. peel the shallots and garlic. Measure or weight all the other ingredients and pre heat the oven at 180C . for this recipe i use pure pork mince, not a sausage mix full of fat and god knows whatelse inside.
Place your pork mince in a large bowl. Dice your shallots in tiny little cubes then place them in a separate bowls.
Chopped roughly your fresh fennel, add to the bowl with the shallots and add your fennel seeds too.
Cut your celery stalks in small dices and place it in the bowl.
Chopped finely your garlic.
Slice your streaky bacon in small pieces.
Using a large fry pan, heat up your olive oil and butter.
When your fat is hot, saute the chopped ingredients at high heat for 3 minutes and without coloring them. then cool down.
Whilst the chopped ingredients are cooling down, add 1 egg to the mix. In this photo i triple the recipe, so do not get too confused with the amount of food you see.
Then Add the breadcrumbs (panko or regular).
Add the cooled ingredients.
Using gloves (or not), mix all the ingredients together and well.
Your sausage mix should look like this. make sure you season it well with salt and pepper.
Making the rolls
If you are using your own puff pastry, dust your bench with flour.
Roll out your pastry to 2 mm thin. I generally do a 15-17cm width and roll it long as far as i can keeping my pastry to 2 mm.
Place your mince into a piping bag and cut the tip to have a good size sausage opening. Deposit a regulare and even amount of sausage mix in the middle of the pastry and along the entire length of the pastry.
Using a brush, eggwash the edge of the pastry. that will seal the mince inside the pastry.
Roll over the pastry from the top edge to the bottom edge.
Apply some pressure on the pastry to enclose the mince correctly.
Using a fork, apply a little more pressure to give a little design to the pastry.
Eggwash the top of the pastry. Using a sharp knife, cut up and down the sausage roll to a 2 finger size (4 to 5 cm).
Place the sausage roll on a baking tray with silicon paper and let it rest for 20 minutes.
Bake for 20 minutes at 180 c.
Serve them warm with your favorite tomato sauce. That is optional has they are so good without it.