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PORK AND FENNEL SAUSAGE ROLLS

 Recipe by Farm to Fork

Ingredients:

  • 3 garlic cloves, diced
  • 3 eschallots, diced
  • 1 red chilli, diced
  • 1 small fennel bulb, diced
  • 1 tbs extra virgin olive oil
  • 1 ½ tbs fennel seeds
  • 2 sprigs of thyme, leaves removed
  • 1 small green apple, coarsely grated
  • 1 small carrot, grated
  • 500g pork mince
  • ½ tbs sea salt flakes
  • ½ tbs cracked black pepper
  • 20g breadcrumbs
  • 2 sheets puff pastry
  • 1 egg, beaten for egg wash

Homemade tomato sauce

  • 600g crushed tomatoes
  • 1 brown onion, finely diced
  • 1 garlic clove, minced
  • 125g brown sugar
  • 150g brown vinegar
  • Salt to taste

 Method:

  1. Place a large frying pan over a medium heat. Add the rice bran oil, garlic, eschalot, chilli and fresh fennel to the pan. Sweat down for 5 minutes, without making sure you don’t burn the garlic.
  2. Add the grated carrot and apple, thyme leaves and half the fennel seeds. Continue cooking this mixture down for a further 5 minutes, until the carrot and the apple have softened.
  3. Season the mix the salt and pepper, remove the mixture from the heat and leave it to cool.
  4. Once cooled, fold the base and the breadcrumbs through the pork mince, make sure you don’t overwork the mixture.
  5. Preheat your oven to 170 degrees.
  6. Make a 3cm sausage running the whole length of one edge of the puff pastry. Roll the pastry over itself until it meets the pastry on the other side of the sausage. Cut the pastry 2cm past where it meets and roll over.
  7. Portion the sausage roll into 5cm pieces and transfer to a baking tray line with baking paper.
  8. Brush with egg wash and then place in a preheated oven for 15 minutes. Sprinkle with the rest of the fennel seeds once they come out of the oven.\
  9. For the Tomato Sauce, place all of the ingredients into a large pot. Bring the tomatoes to a boil and then reduce to a simmer for 2 hours. When it’s done really depends on you tasting the mixture. If it’s quite intense sweet and sour flavour, you’re on. Season the sauce with salt and then blend until smooth.

For this recipe, we recommend using RACO Bravo frypans and RACO Luminescence pots.  

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