Sausage Rolls

From Lakes on a plate episode 1: Food on the go

Ingredients

Chutney

  • 2 fennel bulbs
  • 1 onion
  • 100ml white wine vinegar
  • 1 apple
  • 350g preserving sugar
  • 1 tsp fennel seeds
  • Salt & pepper

Sausage rolls

  • 250g packet puff pastry
  • 500g Cumberland sausage
  • 1 large egg, cracked and lightly whisked
  • 1 tsp fennel seeds

Instructions

Fennel chutney

  1. Chop the fennel and onion roughly and place in a heavy pan. Add a drizzle of olive oil and cook until soft, then add the apple and cook for a few more minutes.
  2. Add the white wine vinegar, sugar and fennel seeds. Continue to cook for a further 20 minutes until the liquid has reduced by half.
  3. Season with a little salt and pepper and leave to cool.

Sausage rolls

  1. Cut the puff pastry into two across the middle. Roll out each half into a long rectangle.
  2. Lay the pastry out and spread a tablespoon of fennel chutney down the middle.
  3. Cut the sausage meat out of the skins and lay it on top of the chutney.
  4. From the far side pull the pastry over the sausage meat. Eggwash the near side of the pastry and roll the sausage roll toward you to encase the meat in pastry.
  5. Cut the sausage rolls into approx 10 portions. Place on a baking tray and brush with the egg and sprinkle with the fennel seeds.
  6. Bake in a hot oven for 15 minutes until golden brown.