SOME THINGS I LIKE TO COOK

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ACKNOWLEDGEMENT TO COUNTRY


Some Things I Like to Cook & Clementine Day acknowledge the Traditional Custodians of the land on which we work, create and live, and we recognise that Sovereignty has never been ceded.
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︎Copyright Some Things I Like to Cook 2020


Sausage Rolls with Sauerkraut, Fennel, Caraway & Nigella Seed


These sausage rolls are so good. Very delicious. Making a batch of these will feed you and another person for lunches for 5-7 days. I try to keep some pork mince in the freezer, as well as some puff pastry. Sauerkraut, mustard and fennel are always in my fridge and so this recipe is achievable for me without needing to go to the supermarket. But if you do, no stress. The ingredients are pretty cheap and easy to find.

This is one recipe that I struggle to sub things for. Mostly because there’s nothing in it that I’d willingly surrender. Everything has its place, and it all performs together.



Ingredients:

700g pork mince
1 tbsp butter
1 brown onion, diced
3-4 cloves of garlic, crushed
2/3 cup bread crumbs (panko or blitzed stale bread ideally)
1/4 cup milk
1/2 cup sauerkraut
1/2 cup of shaved fennel, chopped
2 tbsp dijon mustard
1 tbsp seeded mustard
1 teaspoon caraway seeds
1 teaspoon of fennel seeds
a few sheets of good puff pastry
1 egg, beaten
salt and pepper

To top:
A pinch of fennel seeds
A pinch of caraway seeds
A pinch of nigella seeds




Method: 

Preheat your oven to 220 C.

Heat butter in a saucepan and  sauté onion and garlic until soft, but not browned. Set aside.

Squeeze all excess juice our of sauerkraut and fennel, patting dry with paper towel or a clean, lint free tea towel.

Sit breadcrumbs and milk in a small bowl, stir so that breadcrumbs soak up the milk.

Add all of above to a bowl, along with a pinch of salt and pepper, mustards, caraway and fennel seeds. Stir to combine.

Add in pork mince, using hands, combine ingredients. You still want chinks of pork mince so don’t worry about mashing up too much. You just want to evenly distribute the ingredients.

Lay your pastry onto some baking paper, directly on your baking sheet. Cut lengthwise into two 15cm x 35cm rectangles. Using your hands, form one long log of filling, along one side of each of these rectangles, leaving a 1.5cm border at the top and far left side, and a 7cm edge on the right.

Fold the right side of the pastry up and over the filling, and press the edges together with a fork. 

Brush well with beaten egg and sprinkle with a few fennel seeds, caraway seeds and nigella seeds.

Put the tray in the freezer for 20-30 minutes before baking.

Put in oven and cook for 20 minutes, then lower temperature to 180 C and cook for a following 30-40 minutes, or until pastry is golden brown and crispy.