Pork Sausage Rolls Gourmet Traveller

Place on an oven tray lined with baking paper and repeat with remaining pastry and pork.

Pork sausage rolls gourmet traveller.

Place puff pastry on a lightly floured surface. 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. Ciciones pasta with pork sausage sauce ciciones alla campidanese read more. Cut along edge press with a fork to seal then cut into three rolls.

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. Cool briefly then finely pound with a mortar and pestle and reserve. Pork veal and fennel sausage rolls. Combine remaining ingredients with onion mixture and season to taste.

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. 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. Meanwhile for sausage filling dry roast seeds and peppercorns in a frying pan over high heat until fragrant 1 2 minutes. Combine in a bowl with pork and nutmeg and season generously to taste to check seasoning fry a little mixture in oil taste then adjust as necessary.

Roll out dough on a lightly floured surface to form a 1 5cm thick rectangle about 15cm x 40cm. Subscribe to gourmet traveller your trusted source and authority for the best in food wine and travel.