PORK, CHEESE KRANSKY & FENNEL SAUSAGE ROLLS
MAKES ENOUGH FOR A SMALL GET TOGETHER
You can’t beat a good sausage roll in fact they are so common that it is easy to forget what clever little things they are. These pork, cheese kransky and fennel sausage rolls are just damn delicious and over time I imagine you will find a number of variations on my web site for the humble sausage roll as there is nothing quite like biting into a freshly baked sausage roll wether it be at a party or a gathering at home.
INGREDIENTS
10 Verkerks cheese Kransky
500g free range pork mince
2 cloves garlic, grated
1.5 Tbsp fennel seeds, lightly toasted
1.5 tsp smoked paprika
1 tsp sugar
4 Tbsp cold water
Maldon sea salt
Black pepper
500g puff pastry (I use Paneton, for best results)
1 egg, beaten (egg wash)
Extra fennel seeds for sprinkling
METHOD
BBQ Kransky on a high heat until cooked and chill. Once cold slice thinly.
Combine mince, garlic, fennel seeds, smoked paprika, sugar, water, salt and pepper and mix until combined. Take a tsp of the mixture and fry off gently to check seasoning, adjust if necessary.
Add thinly sliced kransky and mix until combined
Cut the pastry into 2 sheets. Divide the sausage roll mix in half and place each half on each of the pastry sheets.
Shape the filling into a log shape, down the middle of the pastry, ensuring the meat is tight and compact without gaps.
Brush the edge of the pastry with the egg wash, then roll up, finishing with seam side down. If you have time place the logs into the fridge for an hour to chill, this will make it easier to cut.
TO COOK
Preheat the oven to 200c fan bake
Brush each log with egg wash and sprinkle with fennel seeds.
Cut into desired lengths and place on a baking tray lined with baking paper bake until golden, about 25minutes