RECIPE: Peter Sidwell’s Fennel Sausage Wellington
FENNEL SAUSAGE WELLINGTON
Pork and fennel make a great flavour combination and work so well in this buttery pastry parcel.
PREP: 45 minutes COOK: 30 minutes SERVES: 4-6
Ingredients:
- 225g sausages, skins removed
- 1 fennel bulb, finely chopped
- 1 cooking apple, peeled and grated
- 4 fresh sage leaves
- 1 handful of flat leaf parsley, chopped
- 2 tsp wholegrain mustard
- 50g breadcrumbs
- 2 large free-range eggs (1 for the filling; 1 for an egg wash)
- 500g puff pastry
- 1 tsp fennel seeds
METHOD:
- Preheat the oven to 170°c.
- Place the sausages in a mixing bowl with the fennel and apple. Roll up the sage leaves and chop before adding to the bowl along with the chopped parsley, mustard, breadcrumbs and an egg.
- Mix with a clean hand to make sure all the ingredients are well combined, then set the sausage filling to one side for 20 minutes. This allows the breadcrumbs to absorb the moisture while you roll out the pastry.
- Cut the pastry in half and dust with flour before rolling out into 2 rectangles, approximately 50cm long by 15cm wide. Crack the other egg into a small bowl and beat well.
- Place the sausage filling down the middle of the pastry, then brush the edges with beaten egg.
- Roll out the remaining pastry to the same size as the base, then cut the pastry using a lattice cutter and lay it on top of the sausage meat.
- Trim the edges and transfer to a lined baking tray. Brush with more beaten egg, sprinkle with fennel seeds, and bake in the oven for 30 minutes or until the pastry is golden and crisp.
Recipe courtesy: Peter Sidwell’s Kitchen: 100 delicious recipes to change the way you cook; £25, Meze Publishing
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