Sausage Rolls

The secret in this recipe is the bacon. It really takes this sausage roll to another level! Also, sauteing the onion and celery before mixing into the filling makes it sweet and more moist than the usual, and using Panko instead of normal breadcrumbs also contributes to making the filling so moist. I can't remember where this recipe originated so if it's yours, please let me know.

The addition of fennel adds an extra burst of flavour but it's entirely optional. Pork and fennel are great mates and though most everyday suburban bakeries won't use it, you'll find better bakeries use it (like Bourke St Bakery in Sydney).

NOTES: Toasted fennel seeds (optional) - heat small fry pan over medium heat. Add fennel. Shake pan and toast for 1 - 2 minutes, until you can smell the fragrance of the fennel seeds.

Ingredients

• FILLING
• 1 tblspn Olive Oil
• 2 Garlic Cloves, minced
• 1 Brown Onion, small, finely chopped
• 1 Celery Stalk, finely chopped
• 150g Bacon, finely minced (streaky and fatty)
• 2 tsp Fennel Seeds, lightly toasted, ground
• 500g Pork Mince, (not lean)
• 40g Panko Breadcrumbs
• 1 Egg
• 1 tspn Salt
• Black pepper
• BAKING
• 2.5 sheets Puff Pastry, cut in half
• 1 Egg, lightly beaten
• Tomato Sauce (Recipe HERE)

Method

1. PREPARATION
2. Heat oil in a non stick fry pan over medium high heat. Saute garlic, onion & celery for 2 minutes, then add bacon.
3. Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes.
4. Add remaining Filling ingredients into the bowl. Use your hands to mix well.
5. Make sure you've cut your square pastry sheets in half, so you now have 5 rectangles. Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge.
6. Get 20% of the filling and shape into a long log down the middle of the pastry. Ensure the meat is tight and compact, without air pockets or gaps.
7. Brush edge of pastry with egg. Then roll up, finishing with the seam side down. Roll up, sealing on the edge with egg wash on it .
8. If you have time, refrigerate for 1 hour (makes it easier/neater to cut)
9. TO COOK
10. Preheat oven to 180degC.
11. Cut each log into four equal lengths, or just two if you want full size sausage rolls. Brush with egg. Optional: Sprinkle with extra fennel or sesame seeds.
12. Place on 2 baking trays lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes in total, swapping tray shelves at 20 minutes, or until the pastry is deep golden brown. (Note: The filling will still look pink because of the bacon, but it's easy to tell from texture that it's cooked)
13. Cool slightly on trays. Serve hot or warm with tomato sauce!