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<\/p>\nBritish Sage & Fennel Sausage Rolls<\/p>\n
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1 1\/2 lb. ground pork (85% meat, 15% fat) (680g)<\/p>\n
2 tsp. fennel seeds, lightly crushed<\/p>\n
1 tsp. freshly grated nutmeg<\/p>\n
1 tsp. ground sage<\/p>\n
1 tsp. dried thyme leaves<\/p>\n
1 tsp. freshly ground black pepper<\/p>\n
1\/2 tsp. salt<\/p>\n
For the Pastry<\/p>\n
1.3 lb rough puff pastry or puff pastry (600g)<\/p>\n
1 large egg, beaten<\/p>\n
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Place the ground pork in a large mixing bowl and add the spices.\u00c2\u00a0 Mix with a fork until well combined.\u00c2\u00a0 Don\u00e2\u20ac\u2122t mix any longer than necessary, or the meat mixture will get tough. Cut two large pieces of plastic wrap and lay them flat on the counter.\u00c2\u00a0 Divide the meat mixture between the two pieces, then shape them into logs.\u00c2\u00a0 Make sure each log is well wrapped in the plastic wrap. Chill the logs in the fridge while you get the pastry ready. Preheat the oven to 400 F.\u00c2\u00a0 Line an 11 by 17-inch rimmed cookie sheet with parchment paper.\u00c2\u00a0 Crack the egg into a small bowl and beat a fork until well blended. Roll out the pastry on a lightly floured surface until it\u00e2\u20ac\u2122s just a bit longer than the meat logs (roughly 10\u00c3\u201418 inches).\u00c2\u00a0 Cut the rectangle in half lengthwise. Unwrap the meat logs, then lay them on top of the pastry rectangles. Brush one long side of the pastry rectangle with beaten egg, then roll the pastry tightly over the sausage so the pastry overlaps.\u00c2\u00a0 Pinch the seam closed, then place the roll seam side down. Place both logs on a small parchment-lined cookie sheet and brush them all over with beaten egg.\u00c2\u00a0 Chill in the freezer for 10 minutes or in the fridge for 30 minutes to harden the pastry.\u00c2\u00a0 This is an important step; don\u00e2\u20ac\u2122t skip it. Slice the roll into about 12 pieces and place the sausage rolls about an inch apart on the prepared cookie sheet. Bake at 400 F for 35-40 minutes, until the pastry is well browned and the meat is cooked.\u00c2\u00a0 Test the meat\u00e2\u20ac\u2122s temperature by stacking two or three sausage rolls and sticking a meat thermometer through the center of the rolls.\u00c2\u00a0 The temperature should be 160 F. Immediately transfer the sausage rolls to a wire rack to cool a little.\u00c2\u00a0 Serve warm with HP sauce or English mustard.<\/p>\n","protected":false},"excerpt":{"rendered":"
British Sage & Fennel Sausage Rolls 1 1\/2 lb. ground pork (85% meat, 15% fat) (680g) 2 tsp. fennel seeds, lightly crushed 1 tsp. freshly grated nutmeg 1 tsp. ground sage 1 tsp. dried thyme leaves 1 tsp. freshly ground black pepper 1\/2 tsp. salt For the Pastry 1.3 lb rough puff pastry or puff pastry (600g) 1 large egg, beaten Place the ground pork in a large mixing bowl and add the spices.\u00c2\u00a0 Mix with a fork until…<\/p>\n