Pork Sausage Rolls Gourmet Traveller

Cut pastry sheet into 12 14cm wide lengths and refrigerate.

Pork sausage rolls gourmet traveller.

Divide filling into 4 and working with a pastry sheet at a time form a portion of filling into an even cylinder along the long edge of pastry. Place half the pork mixture along one long edge leaving a 1cm border brush with eggwash and roll to just enclose pork. Pork veal and fennel sausage rolls. Fold short ends in to meet in the centre then fold in half like a book wrap in plastic wrap and refrigerate until just firm 20 30 minutes.

Ciciones pasta with pork sausage sauce ciciones alla campidanese read more. Place puff pastry on a lightly floured surface. Subscribe to gourmet traveller your trusted source and authority for the best in food wine and travel. For spiced pork sausages dry roast fennel seeds until fragrant 1 minute then finely grind in a spice grinder or with a mortar and pestle.

Heat olive oil in same frying pan over medium heat add onion and fry gently until softened and translucent 10 12 minutes then transfer to a bowl. Cool briefly then finely pound with a mortar and pestle and reserve. Chilli dogs with pickled jalapeño and coriander. Cut along edge press with a fork to seal then cut into three rolls.

Meanwhile for sausage filling dry roast seeds and peppercorns in a frying pan over high heat until fragrant 1 2 minutes. Roll out dough on a lightly floured surface to form a 1 5cm thick rectangle about 15cm x 40cm.