Ingredients
Method
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Pork mince 500.0 g
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Sausage mince 350.0 g
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Onions, grated 2.0 x
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Breadcrumbs, dried 125.0 g
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Eggs 2.0 x
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Fennel seeds, ground 25.0 g
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Wholegrain mustard 60.0 g
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Parsley, chopped 15.0 g
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Puff pastry sheets 5.0 x
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Egg, lightly beaten, extra 1.0 x
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Fennel seeds, extra
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Water 300.0 ml
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Red cabbage slaw, to serve
Preparation
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Method
- Place mince in a large bowl with onion, breadcrumbs, eggs, fennel seeds, wholegrain mustard, parsley and 10g KNORR Rich Brown Gravy. Season and mix until fully combined.
- Place pastry sheets on work surface and slice each in half. Divide the mince mixture along the length of the sheets and roll to enclose.
- Cut each roll in half, brush with egg wash, score top and scatter with extra fennel seeds. Place sausage rolls on large baking trays.
- Bake for 25-30 minutes at 180 degree Celsius or until golden and crispy.
- Meanwhile pour water in a pan and add remaining KNORR Rich Brown Gravy. Bring to the boil then stir through extra wholegrain mustard and whisk until smooth. Keep warm.
- Transfer sausage rolls to serving plates.
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To Serve
- Serve with grain mustard sauce and red cabbage slaw.
