Sausage Roll

One of my favourite meat products has to be the great sausage roll. With so many different types and styles available its always a joy to try a new one. This sausage roll search lead me to the popular landmark Bourke Street Bakery in trendy Surry Hills Sydney. After Fred and Becs both raving about it, i had to try one. As i queued up smelling my way to the front of the queue i ordered one Pork and Fennel Sausage roll and one Lamb, Harissa and Almond Sausage Roll. Both were little joys of goodness, bursting with flavour and dreading my last bite to come. After polishing of both of them i had to buy the Bourke Street Bakery Cook Book, which shares the recipes. Give it a go at home or get there early to avoid the queues, but the wait is worth it.

Ingredients

30ml extra virgin olive oil

6 garlic cloves

40g fennel seeds

a couple of thyme sprigs

150g onion chopped

150g celery chopped

150g carrots

1.2kg minced pork

40g dry breadcrumbs

20g salt

15g pepper

1 quantity puff pastry

egg wash

fennal seeds for sprinkling

Method

Heat the oil in a pan over medium heat. Add the garlic cook for 30 seconds, add the fennel seeds and tyme and stir for a minute. Add the onion and celery and cook for 5 minutes. Add the carrots until the veg is mushy. Take off heat and cool. Mince in a large bowl add the cool veg, breadcrumbs, salt and pepper. Mix well. Roll out the pastry into a rectangle and preheat the oven to 200c. Divide the mixture into your required size big or small it’s up to you but into a log. Put the log lengthways in the centre of the rectangle pastry and brush one edge with egg wash. Fold over the pasty, inclose the meat tightly, leaving the ends open. Cut the roll into required roll sizes. Place on a baking tray lined with baking paper. Brush the rolls with egg wash and sprinkle with fennel seeds. Turn the heat down to 190c and bake for 35 mins or until golden and looking good. Enjoy with ketchup or BBQ sauce.