Pork & fennel sausage rolls

by LocalTable 14 December, 2017 0 comment

I am very fortunate to manage the SAGE Farmers Market in Moruya every Tuesday afternoon (from 3pm! be there!). The market is how I met all of the growers I now work with to supply the LocalTable boxes each week. While I love bringing local fruit and vegetables to people, there’s so much more to our local food system that the market showcases. Seafood, dairy, eggs, beef, lamb, goat and… pork. Amazing tasting, genuinely free range, pastured pork.

The best part of my job as market manager is getting to visit all the farms. Earlier in 2017, I visited Dewsbury’s Pork out near Goulburn. I’m not much of a pork eater — I never seem to cook it quite right and I’ve never felt comfortable about the welfare of the animals. But with Dewsbury’s Pork, you can rest assured that these animals are well looked after and get to express their natural pigginess every day. The result is a superior tasting product. I grabbed a great deal from Eli & Ebony at the market recently — 2 x half kilos of pork mince for TEN DOLLARS — because it needed to be eaten or frozen within a couple of days (their products are all vac-packed).

I’m going to make my next spag bol with one of the packs and I made sausage rolls with the other, along with the leeks and fennel from this week’s box. This is my second go at it and I switched up the recipe a bit. Great for lunch, dinner, snacks, picnics… you name it. They are fantastic!

For locally grown Shoalhaven Mushrooms (the BEST), if you’re in the northern part of the shire, check out Alcheringa Cottage, or if you’re in the Moruya area, Southlands Fruit & Veg stock them. Seriously the best mushrooms.

Pork & fennel sausage rolls

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Serves: 4-6 Prep Time: Cooking Time:

Ingredients

  • 1 slug of oil (rice bran is good, don't use olive)
  • 1 leek, thinly sliced, chopped a bit
  • 2 cloves garlic (or more if you like), minced or finely grated
  • a few mushrooms, depending on size, finely chopped
  • 1 fennel (or half if it's huge), finely chopped
  • 500gm pork mince
  • 1.5 to 2 cups breadcrumbs
  • 1/3 cup parsley, roughly chopped
  • a bit of fennel top, roughly chopped, not too much
  • 1 teaspoon cumin powder
  • 2 eggs, lightly beaten (used separately)
  • a few sheets of puff pastry, defrosted
  • a yummy tomato chutney

Instructions

  1. Preheat oven to 200ºC and line a tray with baking paper.
  2. Heat your favourite frying pan over a medium heat.
  3. Once it’s at temperature, add the oil. Gently cook the leek and garlic for a few minutes until the leek goes soft. Don’t burn the garlic! Turn the heat down if it starts to brown.
  4. Add the mushroom and fennel. Cook for 10 minutes or so, stirring. You want the mushroom and fennel to absorb the flavours of the leek and garlic and soften a bit before going into the sausage roll mix.
  5. Take the pan off the heat and let cool a little.
  6. In a large bowl, throw in the pork, breadcrumbs, parsley, fennel top, cumin and one of the lightly beaten eggs. Season (if you’re the type to add salt and pepper), mix well (get your hands into it).
  7. Add the leek, fennel etc mixture and mix, mix, mix.
  8. Place a sheet of pastry on a clean, dry surface. I use the frozen sheets from the supermarket, so I leave the plastic on the back, so it doesn’t stick to the bench.
  9. Make a roughly 4cm thick roll of sausage mixture and place it on the pastry, about 10cm in from the edge.
  10. Roll that baby up (peeling off the plastic as you go, obvs), leaving a 2cm edge. Brush the edge with some of the beaten egg, then seal it up. With a super-sharp knife, cut into 4 mini sausage rolls and place on the baking tray.
  11. Keep doing that until you run out of mixture. I made about 14 last time, but results will vary, as they say.
  12. Brush the tops of the sausage rolls with more egg mixture, then cook in the oven for at least 30 minutes, depending on the oven.
  13. When they look nice and golden-brown and you’re sure they’re cooked through, serve with salad and a really nice chutney. Don’t insult them with regular tomato sauce!

Notes

Make your own breadcumbs, they're so much better! Grab the old bits of bread no one wants to eat, chuck them in the toaster or a low oven for a bit, let them cool, then give them a whiz in a blender or food processor. They're chunkier and tastier than what you buy at the supermarket.

 

You can top the rolls with some sesame and fennel seeds just before you stick them in the oven for a bit of extra flavour, but I didn't have any at the time...

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