Pork And Fennel Sausage Rolls

Ingredient

3 garlic cloves, diced
3 eschallots, diced
1 red chilli, diced
1 small fennel bulb, diced
1 tbs Red Island extra virgin olive oil
1 ½ tbs fennel seeds
2 sprigs of thyme, leaves removed
1 small green apple, coarsely grated
1 small carrot, grated
500g pork mince
½ tbs sea salt flakes
½ tbs cracked black pepper
20g breadcrumbs
2 sheets puff pastry
1 egg, beaten for egg wash

Homemade Tomato Sauce
600g crushed tomatoes
1 brown onion, finely diced
1 garlic clove, minced
125g brown sugar
150g brown vinegar
Salt to taste

Method

Place a large frying pan over a medium heat. Add the rice bran oil, garlic, eschalot, chilli and fresh fennel to the pan. Sweat down for 5 minutes, without making sure you don’t burn the garlic.

Add the grated carrot and apple, thyme leaves and half the fennel seeds. Continue cooking this mixture down for a further 5 minutes, until the carrot and the apple have softened.

Season the mix the salt and pepper, remove the mixture from the heat and leave it to cool.

Once cooled, fold the base and the breadcrumbs through the pork mince, make sure you don’t overwork the mixture.

Preheat your oven to 170 degrees.

Make a 3cm sausage running the whole length of one edge of the puff pastry. Roll the pastry over itself until it meets the pastry on the other side of the sausage. Cut the pastry 2cm past where it meets and roll over.

Portion the sausage roll into 5cm pieces and transfer to a baking tray lined with baking paper.

Brush with egg wash and then place in a preheated oven for 15 minutes. Sprinkle with the rest of the fennel seeds once they come out of the oven.

Homemade Tomato Sauce
Place all of the ingredients into a large pot. Bring the tomatoes to a boil and then reduce to a simmer for 2 hours. When it’s done really depends on you tasting the mixture. If it’s quite intense sweet and sour flavour, you’re on. Season the sauce with salt and then blend until smooth.

Recipe by Andy Allen