Pork sausage rolls are jazzed up with the addition of carrot, celery and toasted fennel seeds.
For the rough puff, add flour to a bowl, make a well, add butter, salt. Mix with fingertips. Leave flecks of butter. Add water.
Knead slightly, don’t over work, want large butter flecks (2-3cm). Leave 20 minutes in fridge. Brush of excess flour, 1 turn (fold at ? and ? marks over each other rolling each time. 2 turns, 20 minutes rest, 3 and 4 turns, 30 minutes rest.
For the sausage, heat oven to 220°C fan forced.
Place water in stock pot to top, warm to 65°C.
Caramelise onion in pan with oil.
Heat oil in large fry pan add fennel seeds, celery, cook 5 minutes, then add carrot, fry garlic, thyme, leave to cool. Combine pork mince, breadcrumbs, salt, pepper, cooled vegetables, beat with hand 3 minutes forcefully, fry 2 minutes.
For the red cabbage pickle, reserve some shredded apple in water with squeeze of lemon juice, remove, drain.
To a saucepan, add butter, sauté cabbage, star anise, apple, add cider vinegar, sugar, cover till soft, but still bite from cabbage, season, leave to cool, place in small saucepan to serve.
For the puree, cook diced vegetables in sauce pan, add thyme sprig, cover with milk, cook 15 minutes or till tender.
Remove garlic and thyme sprig, puree in blender, pass through sieve.
To assemble, wrap puff pastry around sausage filling, glaze, place fennel seeds on top, bake till golden, approximately 20 minutes. Place on rack to cool. Serve with red cabbage pickle and puree.
This recipe has not been edited or tested by the Bake Off Food Department.
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