It’s almost Christmas party season and at the Community Kitchen we are ready to celebrate. Our community cookery leader Cat shares one of her favourite party recipes – sage and fennel sausage rolls.
Ingredients
- 1 small fennel bulb, diced
- 1 small white onion, diced
- 1 garlic clove, peeled and crushed
- 1 tbsp sunflower oil
- 1 tbsp fennel seeds
- ½ tsp chilli flakes
- 450g sausage meat
- 100g fresh breadcrumbs
- ½ bunch fresh sage, finely chopped
- 1 pack ready-rolled puff pastry,
- 1 egg, to glaze
Method
- Heat oil in a small saucepan, add the fennel and onion, sweat until soft (around 15 minutes).
- Combine the sausage meat, chilli flakes, fennel seeds, breadcrumbs, garlic and sage with the sweated onion and fennel in a bowl, and combine everything well with your hands.
- Unroll the sheet of puff pastry onto baking parchment on the work surface.
- Leaving a 2–3cm border on the bottom edge, shape the meat mixture into a thick sausage shape across the length of the pastry.
- Beat the egg in a small bowl and brush some glaze onto the bottom pastry border.
- Flip the top part of the pastry tightly over the sausage meat and press down to seal onto the egg glaze.
- Use a fork to make small indentations along the seal. Trim off any excess pastry and glaze all over. Place into the fridge to chill for 15 minutes.
- Heat the oven to 200°C fan, place a baking tray in the oven.
- Once the oven is up to temperature, remove the sausage roll from the fridge and cut into six equal portions. Glaze the rolls again.
- Take out your preheated baking tray and line it with grease-proof paper. Place the sausage rolls onto the sheet and then return the tray to the oven. Bake for 10 minutes at 200°C and then turn down to 180°C for the remaining 10–15 minutes until risen and a deep golden colour.
