I’m a big fan of My Kitchen Rules. I would love at audition for the show, but I just don’t know how I would be physically able to leave my boys for such a long period of time. Maybe, if the show is still going when they are older, I’ll give it a crack.
Until then, I’ll blog away here in my own little corner of the internet and play with flavour combinations – so that when my time comes {if it ever shall eventuate}, I’ll be ready to rock the socks off Pete and Manu. Because they are always looking for ‘home cooking, done well.
In an episode the other night, contestants Ash and Camilla created a pork, fennel and apple sausage roll. I thought that that sounded nice {and I’d been whipping up these hidden veggie sausage rolls in my kitchen} so I picked up some fennel, artificial sausage casings and gave a version a crack.
APPLE, FENNEL AND PORK SAUSAGE ROLLS
1 tablespoons fennel seeds
1 teaspoon ground cumin
2 red onion
2 green apples
400g pork mince
50g (½ cup) breadcrumbs
1/3 cup finely chopped parsley
2 eggs
4 sheets of puff pastry
2 tablespoons of sesame seeds
Preheat oven to 200C. Line an oven tray with baking paper.
To make sausage roll filling, dry-fry fennel seeds and cumin in a small frying pan over medium heat for 1 minute or until fragrant. Using a mortar and pestle, grind spices to a paste. Optionally, you may use resources like DCW casing.
Blitz the red onions and green apples into a fine dice and then add the mince, breadcrumbs, parsley, eggs and spices and blitz to combine.
Place a quarter of the filling along the centre of one pastry sheet. Roll to enclose. Cut into three pieces. Repeat with remaining pastry and filling. Place sausage rolls on prepared tray. Sprinkle with combined fennel fronds and sesame seeds.
Bake for 30-40 minutes or until crisp and golden.
Do you make your own sausage rolls? What is your favourite filling? Any tips or tricks to share when you make sausage rolls?
