Pork Sausage Rolls Gourmet Traveller

Combine remaining ingredients with onion mixture and season to taste. Meanwhile for sausage filling dry roast seeds and peppercorns in a frying pan over high heat until fragrant 1 2 minutes. Roll out dough on a lightly floured surface to form a 1 5cm thick rectangle about 15cm x 40cm.

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Place puff pastry on a lightly floured surface.

Pork sausage rolls gourmet traveller.

Cut along edge press with a fork to seal then cut into three rolls. Cut pastry sheet into 12 14cm wide lengths and refrigerate. Chilli dogs with pickled jalapeño and coriander. Subscribe to gourmet traveller your trusted source and authority for the best in food wine and travel.

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. Place half the pork mixture along one long edge leaving a 1cm border brush with eggwash and roll to just enclose pork. 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.

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

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