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Pork sausage rolls gourmet traveller.
Cut pastry sheet into 12 14cm wide lengths and refrigerate.
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.
Cut along edge press with a fork to seal then cut into three rolls.
Pork veal and fennel sausage rolls.
Cool briefly then finely pound with a mortar and pestle and reserve.
Chilli dogs with pickled jalapeƱo and coriander.
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Roll out dough on a lightly floured surface to form a 1 5cm thick rectangle about 15cm x 40cm.
Place half the pork mixture along one long edge leaving a 1cm border brush with eggwash and roll to just enclose pork.
Meanwhile for sausage filling dry roast seeds and peppercorns in a frying pan over high heat until fragrant 1 2 minutes.
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.
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.
Combine remaining ingredients with onion mixture and season to taste.