Ingredients
Method
-
Pork mince 500 g
-
Sausage mince 350 g
-
Onions, grated 2 x
-
Breadcrumbs, dried 125 g
-
Eggs 2 x
-
Fennel seeds, ground 25 g
-
Wholegrain mustard 60 g
-
Parsley, chopped 15 g
-
Puff pastry sheets 5 x
-
Egg, lightly beaten, extra 1 x
-
Fennel seeds, extra
-
Water 300 ml
-
Red cabbage slaw, to serve
Preparation
-
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.
-
To Serve
- Serve with grain mustard sauce and red cabbage slaw.
