Pork and Fennel Sausage Rolls.

With the rugby world cup about to beginning, these are the perfect recipe to entertain a crowd. Pork and fennel are a classic combination, then wrapped in golden puff pastry, who could resist? Easy to prepare in advance and store in the fridge or freezer to be cooked later when the bellies start growling. 

Ingredients (serves 4 - 8): 

• 1 tbsp olive oil
• 1 fennel bulb, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, crushed
• 1 tbsp apple cider vinegar, or white wine vinegar
• 1 tsp mustard seeds (optional) 
• 1 tsp fennel seeds (use 2 tsp if not using mustard seeds) 
• 1 tbsp salt 
• 1 tsp cracked pepper 
• 2 tbsp worcestershire sauce, or malt vinegar
• 1 cup breadcrumbs 
• 500g free range pork mince 
• 375g puff pastry roll, thawed
• 1 beaten egg
• 1 tbsp fennel seeds

Method:

Heat the oil, on a low heat, in a small frying pan. Add fennel, onion, garlic, mustard and fennel seeds, sauté for 5 - 10 minutes, stirring, till vegetables are soft, add apple cider vinegar. Set aside to cool. 

In a large bowl mix breadcrumbs, mince, salt, pepper, worcestershire (or malt vinegar) and cooled onion fennel mix. 

Roll out thawed pastry and depending on the size sausage rolls you plan to make, cut into two or three even sized pieces. Spread a half, or third of the mince mixture along one side of the pastry, about an inch away from the edge. Press the mince filling so that it is dense, and gently roll the pastry around the mince. 

Place the log on the baking tray with the overlap on the bottom. Repeat with the remaining pastry. Chill sausage roll logs in the fridge for at least 20 minutes before baking. 

To bake: Preheat oven to 200c. Cut into the desired amount of sausage rolls, score the tops and brush with beaten egg. Sprinkle fennel seeds on top. 

Bake 20 - 30 minutes (depending on size of your sausage rolls), till golden brown and cooked through. You may need to cut one open to 'quality assurance' check - it's a thankless job, but someone has to do it, right? 

Allow to chill for a few minutes before serving with a spicy tomato sauce.