The Bourke Street Bakery Pork and Fennel Sausage Roll – An adaptation
Makes: 24 half sausage rolls
For a family picnic today, I was assigned sausage rolls.
I know it’s easy to love sausage rolls, though is it in reality?
It’s so hit and miss.
The ones from petrol stations are terrible.
And patisseries can sometimes nail their brief, though so often they’re over the top. Too clever by half, too complicated, too much to process.
Sausage rolls are about comfort and flaky, oily pastry. Not something excessively gourmet and challenging: I have a hangover, I just want a coffee and sausage roll amazing-ness.
Bourke Street Bakery – a bit of a Sydney institution – is famous for its pies and sausage rolls. Their pork and fennel sausage roll is pretty amazing.
Though it is on the gourmet end of sausage rolls. The beef bourguignon end of pies if you know what I mean.
Which is why this adaptation of their sausage roll is genius!
It just rolls. It nails true brief.
It is what every patisserie should have on offer from 8am on Sunday morning.
I’d order 6. And several coffees.
I really wanted to cook something special when given the sausage roll brief for today’s picnic.
My sister in law Court (Coco, CD) and her husband Greg (Gweggy) pulled the broader family together for a post-Christmas BBQ; and a casual gender reveal.
Yep, they’re having baby #1.
And it’s a girl!
Nat and I love these guys.
They make us so happy. Long lunches, late autumn nights by the fire, plenty of wines, too much laughing. (Dancing with Court last year at my 40th, I
was pushed fell down and limped for a week: didn’t even blame her!)
We are so proud of you guys. We are so happy for you. You have babysitters for life.
As I’ve previously said, these guys love their food though assume that during the first few weeks of babydom these sausage rolls will make an appearance at their doorstep. Plus curries, pastas and even a pork shoulder.
Go nail this Team K!
We love you.
1tsp fennel seeds, plus extra to sprinkle
1 tbsp vegetable oil
3 medium brown onions, peeled and diced
4 cloves garlic, peeled and finely chopped
8 sprigs sage, picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
5 sprigs thyme, leaves picked and finely chopped
20gm unsalted butter
2 tbsp caster sugar
2 tbsp white wine vinegar
2 Granny Smith apples, peeled and diced into 1/2 cm
1.5kg pork mince
1 egg, beaten
Sea salt and freshly ground pepper
- Toast the fennel seeds in a large frying pan over a low heat for 2 minutes until fragrant. Crush lightly in a mortar and pestle and set aside.
- Using the same pan, heat the vegetable oil over a low heat. Sweat the onion and garlic until lightly caramelised. Take as long as you can. This is where the flavour is! Add the toasted fennel seeds, sage, rosemary and thyme and set aside to cool.
- In a separate pan, melt the butter over a medium-high heat: add the apples and toss gently in the butter for a few minutes until softening. Add the sugar and cook, stirring constantly, until the sugar is lightly caramelised. Add the vinegar to deglaze the pan and set aside.
- Combine the mince, breadcrumbs, apples and onion mixture. Season well and mix through with your hands until well combined.
- Thaw your puff pastry from the freezer. You’ll need around 7 – 8 sheets based on the quantity of pork mixture. Divide the pork mixture evening and roll your sausage rolls, with the mixture being a cylinder about 1/3 of the way down each sheet. Ensure that the seam sits under the meat.
- Make a few fork punctures at the top of each sausage roll. Cut the the sausage roll in half or quarters depending on what you are catering.
- Beat your egg and egg wash all over the pastry. Sprinkle with fennel seeds.
- Bake on baking trays lined with baking paper at 180c for 30 – 40 minutes or until golden brown.