Pork, Apple and Fennel Sausage Rolls
The apple in these sausage rolls, lighten and round out the pork and fennel flavours. There is a very subtle sweetness added by using apple, but only ever so slight. A very simple recipe when using store bought puff pastry.
Nutrition Facts
Ingredients
Instructions
Preheat oven 200 deg C (390 deg F). Line a baking tray with baking paper.
In a medium bowl place pork mince, onion, apple, fennel seeds, salt and pepper. Using clean hands, mix well until completely incorporated.
Cut your puff pastry in half to create two same sized pieces, square or rectangle, depending on the shape of the original piece.
Divide mince mixture into two equal quantities.
Working with one piece of puff pastry at a time, place mince mixture down one side of the pastry, making a large sausage shape. Roll the mince up in the pastry, sealing the edges with beaten egg.
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Continue Reading at Bellyrumbles →Chef's Notes
GENERAL COOK’S NOTES
All oven temperatures are fan-forced, increase the temperature by 20°C (70°F) for convection ovens.
All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY
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Reviews from the Original Source
"...His beloved trees.." says it all, doesn't it? People who love what they do are so much fun to be around. Just like you!
I can't think of a better sausage than one with apple in it. Definitely trying this when I get home.
The apple picking looked like fun! And I love this recipe Sara! Yummo!
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