Pork, Bone Marrow & Fennel Sausage Rolls

A winter warmer. The perfect item to put out when a friend pops over, or if you need to take a shared plate. These sausage rolls are a gourmet take on a classic. 

750g of coursely minced pork shoulder 

70g fennel seed

X1 marrow bone split long ways

Puff pastry sheets 

Lavender salt 

Get your butcher to mince 750g of pork shoulder for you. Don’t be afraid to use a slightly fattier mince. Remember, fat is flavour! Into a mixing bowl, we want to add our fennel seeds, scope our bone marrow and tickle with a topping of cracked black pepper. (I like to make the mix a day before and let all the flavours get to know each other and hang out for a while). 

Grabbing some puff pastry sheets, this is where you get

To determine how big, small, long or short your sausage rolls will be. I like a thumb length, two bite size. Fill the pastry a couple of centimetres in from the edge allowing you to fold the pastry over to meet the edges. Before crimping with a fork. Cut the sausage roll at this stage rather than once cooked, as your pastry will flake and you will lose a lot of what should be in your mouth! A brush with some egg or milk, and lightly flake over some salt, (I have chopped and added lavender to my salt) . 25mins @ 190•c , these little golden nuggets will be sure to win everyone over. The marrow plays perfectly with the fennel. 

Rustic, fun & yum. Enjoy!