3 January 2016

Recipe: Fennel seed, tomato and chilli sausage rolls

HAVING ANTICIPATED SPENDING the first day of the New Year with a hangover I knew that some comforting snacks would be needed to raise spirits, well at least until the cava was cracked open. Having developed a slight obsession for fennel and chilli sausages it seemed the natural choice of filling for this easy-to-make treat.

My mother will probably tell you my love of cooking started because I like making a mess and there is plenty to guddle with in this recipe, my favourite part  being mixing the ingredients for the sausage meat filling. Just chuck it all in and get squishing... It's terribly therapeutic!


Ingredients

500g sausage meat 
1/2 small onion, finely diced
1 1/2 tbsp ground fennel seeds
1 tbsp tomato puree
1 tbsp dried chilli seeds (you could chop a fresh one up, I prefer dried)
2 garlic cloves, grated 
375g ready rolled puff pastry
2 eggs, beaten
Pepper
Salt

Method

1) Pre-heat the oven to 180C. Make the filling by placing all ingredients bar the pastry and egg into a mixing bowl and mix thoroughly.  I like to punch the meat to make it smoother in texture. 

2) Cut out three even sheets of cling film, overlapping each layer by about an inch.  Roughly roll the sausage meat about two inches in from the body.  Pull over the excess closest to you and tightly roll into an even-sized sausage shape.  Tie at the ends and place in the fridge for twenty minutes.


3) On a floured work surface, roll out the pastry.  Beat two eggs in a bowl with a splash of water.  Remove the sausage meat from the fridge and place on the pastry as you did with the cling film previously.  Brush the egg mix around the edges and fold over.  Tuck in the pastry at the sides and lay on a baking tray.



4) With a sharp knife, make slits at one-inch intervals to allow the steam to escape. Brush the egg wash all over and place in the top shelf of the oven for around 45 mins.



5) Serve hot or cold. Great with a cold beer and I recommend Adnan's Broadside for its caramely fruitiness that I think is sublime with my tasty sausage rolls. Happy cooking!













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