Mary's Homemade Pork and Fennel Sausage Rolls
18 rolls or 36 mini rolls
3 puff pastry sheets
1 carrot corsely grated
1 zucchini corsely grated
100g cheddar cheese
a few springs parsley chopped
1 sml onion chopped
2tbs tomato sauce
2tsp ground fennel
pinch of salt and pepper
2 eggs
500g pork sausages
sesame seeds
*made with Perry and Sandi's home-grown zucchini
Preheat oven to 180 C
Add cheese, parsley, onion, tomato sauce, one egg, fennel, salt and pepper to a large bowl and mix. Wring all water from the carrot and zucchini (this is an important step to prevent soggy sausage rolls). Add carrot and zucchini to the bowl.
Rip open sausage casings and squeeze the sausage meat into the mixture. Mix thoroughly and set aside.
Cut each sheet of pastry in half, to leave you with six rectangular strips of pastry.
Divide the sausage mixture evenly between the sheets and roll into a snake like shape.
Position each snake on one side of each piece of pastry.
Crack the remaining egg into a small bowl and gently wisk to break yolk. Paint the exposed pastry lightly with the egg mixture.
Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back fork where the pastry meets. Brush the top of the sausage roll with remaining egg wash and sprinkle with sesame seeds. Cut sausage rolls into desired portions. Place on a lightly greased oven try and bake for 25-30 mins until golden and cooked through. Serve with tomato sauce.
18 rolls or 36 mini rolls
3 puff pastry sheets
1 carrot corsely grated
1 zucchini corsely grated
100g cheddar cheese
a few springs parsley chopped
1 sml onion chopped
2tbs tomato sauce
2tsp ground fennel
pinch of salt and pepper
2 eggs
500g pork sausages
sesame seeds
*made with Perry and Sandi's home-grown zucchini
Preheat oven to 180 C
Add cheese, parsley, onion, tomato sauce, one egg, fennel, salt and pepper to a large bowl and mix. Wring all water from the carrot and zucchini (this is an important step to prevent soggy sausage rolls). Add carrot and zucchini to the bowl.
Rip open sausage casings and squeeze the sausage meat into the mixture. Mix thoroughly and set aside.
Cut each sheet of pastry in half, to leave you with six rectangular strips of pastry.
Divide the sausage mixture evenly between the sheets and roll into a snake like shape.
Position each snake on one side of each piece of pastry.
Crack the remaining egg into a small bowl and gently wisk to break yolk. Paint the exposed pastry lightly with the egg mixture.
Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back fork where the pastry meets. Brush the top of the sausage roll with remaining egg wash and sprinkle with sesame seeds. Cut sausage rolls into desired portions. Place on a lightly greased oven try and bake for 25-30 mins until golden and cooked through. Serve with tomato sauce.
