Recipes

Bourke Street Bakery Pork and Fennel Sausage Rolls

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.

Bourke Street Bakery Pork and Fennel Sausage Rolls recipe

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
20g breadcrumbs
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).

Bourke Street Bakery Pork and Fennel Sausage Rolls

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.

Bonza!

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18 thoughts on “Bourke Street Bakery Pork and Fennel Sausage Rolls

  1. They look great! I’m not a massive fan of sausage rolls, but my boyfriend always craved them when we lived overseas last year…he still travels overseas a lot and the bakery is often the first place we’ll stop from the airport! Hope they helped cure the homesickness 🙂

  2. Im in NZ and was given the book by my son who lives in Sydney especially for these !! Ive made them several times , very easy and great taste

  3. Pingback: Camping on the Dorset coast | Chilli Marmalade | a London-based food blog

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