It's A long Way To The Shop If You Want A Sausage Roll!! Posted by Kate Flower 4 September, 2009 - 2:19 PM

(Photos & Styling: Camille Smetana)

It's A long Way To The Shop If You Want A Sausage Roll!!

Our favourite Australian fathers of Rock, ACDC, arrive on our shores for a series of concert dates starting early November. In honour of their arrival and their famous lyrics, "It's a long way to the shop if you want a sausage roll", (or did I make that up??) I have put together a little pastry treat. Seeing as the boys are aging now and need to watch their cholesterol levels I have healthied up a gourmet sausage roll recipe so they can pass it on to the tour catering staff. That way there will be no long trips to the shop.

Rock on lads!

Love Kate

For all of you bathroom rock stars at home these Pork, Veal and Fennel Sausage Rolls will keep up the energy levels for your next private concert. Great for parties, football gatherings and hubbies lunchbox.

Pork, Veal and Fennel Sausage Rolls (makes 24 large or 48 small rolls)

Ingredients

500g pork mince
500g veal mince
300g sausage meat
180g brown onion finely diced
2 garlic clove finely chopped
1 tbsp fennel seed (extra to decorate)
½ tbsp black mustard seed
1 tbsp olive oil
1 small carrot very finely diced
1 stalk celery very finely diced
1 pink lady apple very finely diced
½ cup bread crumbs
2 eggs
1 tbsp paprika
1 tbsp salt
1 tsp black pepper
6 sheets butter puff pastry

Method
In a fry pan over medium heat, dry roast the fennel seeds for 2 minutes. Add olive oil to pan and once warm add the onion, garlic and mustard seeds. Cook until browned (about 5 minutes). Add the carrot and celery and fry for a further 2 minutes before removing from heat. In a large bowl combine all remaining ingredients except pastry and one of the eggs. Add the onion mix then use your hands to combine well. Once the mix is ready take the pastry from the freezer, separate the sheets and lay them flat on a bench. In the centre of each pastry sheet lay 1/6 of the meat mix (approx 330g). Manipulate the meat so it covers a strip in the centre of each pastry sheet approximately 6cm wide and 3cm high. Lightly beat remaining egg in a small bowl. Wrap the top sheet of pastry around the meat then using a fork create shallow lines on the top and bottom layers that will meet. Brush the bottom layer with egg mix. This will help the pastry stick. Finish wrapping the pastry around the meat. Cut each roll into 3 or 6 pieces. Lay fold side down on a lined baking tray with at least 3cm in between each one. Using a pastry brush, brush each sausage roll with the egg mix. Sprinkle with fennel seed. Place sausage rolls in a pre heated oven at 180C (fan forced) for 10 minutes then turn up the heat to 200C for a further 15 minutes. Serve sausage rolls with tomato sauce or fruit chutney.

Leave your comment

• Jane says

  Fennel is a dynamite addition to sausage rolls. You rock Kitchen Diva!

  Posted Wednesday 14 October, 2009 7:55 PM