This weeks’ recipe is an oldie but a goodie – perfect for a wintery treat!
Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry.
2 tablespoons butter (Tasmanian Butter Co.)
7-8 oz Granny Smith apples, cored and cut into 1 cm thick batons and sliced thinly (Lees Orchard, Windara Orchard)
5 oz finely diced sweet onion (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)
3 tablespoons white sugar
2 tablespoons apple cider (Brady’s Lookout)
¼ teaspoon salt (Tasman Sea Salt)
½ teaspoon chilli flakes
1 lb pork (Mount Gnomon Farm)
2 large cloves of garlic, chopped finely
1 teaspoon thyme leaves
2 teaspoons heaped fennel seeds, dry roasted and ground to a powder (about 2 teaspoons of ground fennel)
½ teaspoon salt (Tasman Sea Salt)
¼ cup bread crumbs (Apiece, Manubread, Sandy’s Sourdough)
2 tablespoons butter, melted (Tasmanian Butter Co.)
Generous pinch of cayenne pepper
2 sheets of frozen puff pastry (9 x 9 inches)
1 egg – for egg wash (Mooreville Gardens, Mt Roland Free Range Eggs)
Sea salt flakes (Tasman Sea Salt)
Sesame seeds (black or white) / poppy seeds
1. Heat 2 tablespoons of butter in a nonstick pan. When melted, add the onions and sugar and saute over medium heat until the onions start to turn golden brown, about 15 minutes.
2. Add the apple, apple cider and salt and cook for another 20-30 minutes until the liquid is reduced and the apples have caramelized. Add the chilli flakes and cook for a few more minutes. Set aside to cool slightly.
3. Preheat oven to 350°F. Line a baking tray with parchment paper.
4. In a bowl, place the ground pork, breadcrumbs and pour the melted butter over the bread crumbs, and then add the cooled caramelized apple, chopped garlic, thyme leaves, ground fennel, salt pepper and cayenne pepper. Mix with your hands or a spoon, until everything is mixed through well. Divide the mix into four portions.
5. Lightly flour your work-space with some flour. Place one puff pastry sheet on your bench and cut it in half, so you have two 9 x 4.5 inch rectangles. Take a single portion of the sausage filling and while leaving a 1 cm margin, place the filling along one long edge of the puff pastry rectangle, evenly. Brush both long edges with some egg wash, and carefully roll up the pastry sheet with the sausage filling, until the ends overlap by about 1 cm. Gently pinch the two ends together to create a seal. Place the seam side down, and cut this roll into 4 equal parts (with a back and forth motion using a serrated knife so that you cut evenly and smoothly). Place the 4 sausage rolls on the baking tray, slightly apart.
6. Repeat with the remaining puff pastry sheet to make 16 sausage rolls in total.
7. Using a small sharp knife, make two slits on the top of each sausage roll. Brush the tops generously with egg wash (highly recommended) and sprinkle some salt and sesame seeds (optional).
8. Bake in the oven for 15 minutes, and then increase the heat to 375°F and bake for a further 30 minutes or until they are golden brown.
9. Take out of the oven, allow them to rest for a few minutes, and serve while warm.