Pork Sausage Rolls Gourmet Traveller

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Pin On Pork

Pin On Pork

Pin On Pork

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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. Ciciones pasta with pork sausage sauce ciciones alla campidanese read more. 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.

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