Pork and Vegetable Sausage Rolls
Take some tasty sausages, add some vegetables and some other simple ingredients and you’ll have yourself some delicious and crispy game day treats!
Pork and Vegetable Sausage Rolls
Serves 4-6
INGREDIENTS
1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stem celery, finely chopped
2 garlic cloves, finely chopped
1 tbs fresh sage, finely chopped
1 tbs fresh parsley, finely chopped
1 x 480g packet free range pork sausages
2 tbs dried breadcrumbs
1 tsp whole fennel seeds, roughly ground in mortar and pestle
1 x egg
1 x 375g packet Carême all butter puff pastry
Extra egg (beaten) and a dash of milk for glazing
Heat 1 tbs olive oil in a medium sized frypan over a low heat. Add onion, carrot, celery and garlic and and cook gently on a low heat for about 10 minutes or until caramelised and soft. Add the fresh herbs and cook for a few minutes more. Set aside to cool.
Preheat oven to 180C
Squeeze the sausage filling out their skins into a medium mixing bowl and add the cooled onion mix, breadcrumbs, fennel seeds and egg. Stir well to combine.
Dust your bench with flour and lay out the defrosted pastry. Cut in half lengthways. Divide the sausage mixture into two and place a row along each side of the pastry. Baste the other side with egg wash, and roll and seal. Cut into even pieces and slash the pastry for air to release.
Place the sausage rolls on a lined baking sheet and baste with more egg wash. Bake for 40 - 45 minutes or until golden brown.
Serve hot with tomato sauce.
