Sausage rolls with Quick Onion Relish

Sausage rolls:

600 g pork mince

2 brown onions, diced

1 tbsp Dijon mustard

2 tbsp fennel seeds, plus extra for sprinkling

1 tsp sea salt

Freshly ground pepper

3 sheets of frozen puff pastry sheets, defrosted

1 egg, for brushing the rolls

Quick onion relish:

Olive oil, for cooking

3 red onions, cut in half and thinly sliced

2 granny smith apples, cored and chopped roughly

⅓ cup red wine vinegar

2 tsp salt

5 dates

5 tbsp brown sugar

Preheat the oven to 190C.

To make the onion relish, place sliced onions in a medium saucepan over medium heat with a drizzle of olive oil and a sprinkle of salt. Cook on low for about 15 mins until softened.

Meanwhile place apples, dates, vinegar and salt in a blender. Blend until roughly smooth. Add the apple mix, brown sugar and ½ cup of water to the cooked onions. Cook on medium low for 10 mins until thickened.

For the sausage rolls, add all the ingredients except for the pastry and egg into a bowl. Thoroughly mix until fully combined.

Lay a sheet of pastry on your workbench, on the long side of the pastry, form a log of meat along the border. Roll the pastry into a log and cut into 4 large sausage rolls. Repeat with the remaining meat.

Place the rolls on a lined baking tray and brush with egg to give it a golden and crispy top. Bake for 30 mins or until golden brown. Serve with onion relish.

Recipe created by Larissa Takchi for Australian Onions.

Print Options:

Sausage rolls with Quick Onion Relish