I’ve taken a brief hiatus from chillimarmalade.com while I search for a job, get sorted for Christmas (can you believe it’s only two weeks away?!) and recover from a crippling case of the sniffles.
But, now I’m back!
I’ve been feeling a little homesick for Australia (always happens when I’m a little under-the-weather), so I Googled the recipe for my favourite bakery treat – Bourke Street Bakery’s Pork and Fennel Sausage Rolls.
The recipe called for 1.5 kilos of pork mince (!) so I decided to halve the recipe for my first foray into sausage rolls:
Bourke Street Bakery Pork and Fennel Sausage Rolls
1 tbs extra virgin olive oil
3 garlic cloves, finely chopped
1.5tbs (around 20g) fennel seeds, finely chopped (Mr Q wrapped the seeds in paper towel and gave them a good bashing to grind – best to use a mortar and pestle if you have one!)
2 thyme sprigs, leaves picked
1 small brown onion, finely chopped
2 sticks of celery, finely chopped
1 medium carrot, finely chopped
750g of lean minced pork
1/2 tbs salt
1 tsp (15g) white pepper (I used ground black pepper)
Puff pastry (I used ready-made)
Egg wash (1 egg and 1/4 cup of milk)
Fennel seeds for sprinkling
Heat the oil in a saucepan. Add the garlic and cook for 30 seconds. Add the fennel and thyme and stir until aromatic. Add the onion and celery and cook for 5 minutes, until onions are browned. Add the carrots and cook for 20 minutes, until mushy. Remove from heat and allow to cool.
Put the pork mince in a large mixing bowl and add the cooled veggie and spice mixture, salt, breadcrumbs and pepper. Use your hands to combine the ingredients.
Put the oven on to heat at 200 degrees.
Divide the sausage meat onto the puff pastry in long sausages. Roll them up and paint the egg wash on top. Cut the sausage rolls into the size you want and sprinkle with fennel seeds.
Bake for 40 minutes, or until the sausage rolls are golden brown.
Lessons learned: don’t over-fill the sausage rolls, they’re easier to eat and dunk in tomato sauce if they’re more compact. Also, be a little more economical with the fennel seeds if you find the taste overpowering (Mr Q and I agreed that the amount in the recipe was enough – any more fennel and the taste would be a bit full-on).
Double the sausage roll recipe and put some in the freezer (pre-baking) for a rainy day. We cooked and ate all of them in one sitting!
Serve these pork and fennel sausage rolls with plenty of tomato sauce (or ketchup, if that’s what you call it!) and an icy-cold beer for a real taste of Australia.