Pork & Fennel Sausage Rolls with Caramelised Onion Chutney
Ingredients
Sausage rolls
4 Hagen’s Organics Pork & Fennel Sausages
2 slices of stale Irrewarra Sourdough Bakery bread
1 egg
1 tablespoon caramelised onion chutney, plus extra for serving
salt and black pepper
2 sheets frozen puff pastry
1 egg yolk, lightly beaten
1/2 table spoon poppy seeds
Salad
1 cup fennel, thinly sliced with a mandolin
1/4 cup red cabbage
1/4 cup green cabbage
1 pear, thinly sliced
60g pecans
2 tablespoons brown sugar
1 tablespoon water
drizzle of olive oil
Method
Remove the sausages from their casing.
Using a food processor, blitz the bread into breadcrumbs. Measure out one cup.
In a large bowl, add the sausage mince, breadcrumbs, 1 egg and caramelised onion chutney. Season with salt and pepper and mix until well combined.
Thaw puff pasty. Divide the sausage mixture in half, then place the mixture on one side of a piece of pastry, forming into a sausage shape. On the other side, brush some egg yolk. Now roll the meat up in the pastry to enclose, placing the pastry seam at the bottom. Brush with egg yolk, then sprinkle with poppy seeds. Refrigerate for 1 hour.
Pre-heat fan-forced oven to 180°C. Remove the sausage rolls from the fridge, then cut in half to make four even rolls and place on a lined baking tray.
Bake in the oven for 30 minutes, or until pastry is golden and the meat is cooked through.
Meanwhile, make your candied pecans for the salad. Line a baking tray with baking paper.
Add brown sugar and water to a small pan over medium heat, continually stirring. Once bubbling, add the pecans and keep stirring for another 2 minutes, until you can smell a nutty aroma - be careful not to burn the sugar!
Pour the nuts on to the prepared baking tray and allow to cool completely.
When the sausage rolls are ready, combine all of the salad ingredients, top with candied nuts and a drizzle of olive oil. Serve with the sausage rolls, along with caramelised onion chutney.