Pork Sausage Rolls Gourmet Traveller

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Pork sausage rolls gourmet traveller.

Fold short ends in to meet in the centre then fold in half like a book wrap in plastic wrap and refrigerate until just firm 20 30 minutes. Place half the pork mixture along one long edge leaving a 1cm border brush with eggwash and roll to just enclose pork. Combine in a bowl with pork and nutmeg and season generously to taste to check seasoning fry a little mixture in oil taste then adjust as necessary. Combine remaining ingredients with onion mixture and season to taste.

Pork veal and fennel sausage rolls. Ciciones pasta with pork sausage sauce ciciones alla campidanese read more. Cool briefly then finely pound with a mortar and pestle and reserve. Cut along edge press with a fork to seal then cut into three rolls.

Divide filling into 4 and working with a pastry sheet at a time form a portion of filling into an even cylinder along the long edge of pastry. Meanwhile for sausage filling dry roast seeds and peppercorns in a frying pan over high heat until fragrant 1 2 minutes. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Place puff pastry on a lightly floured surface.

Roll out dough on a lightly floured surface to form a 1 5cm thick rectangle about 15cm x 40cm. For spiced pork sausages dry roast fennel seeds until fragrant 1 minute then finely grind in a spice grinder or with a mortar and pestle.