Mad Butcher's Butcher Est. 1971

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Cheeky sausage roll wraps with pork and fennel

INGREDIENTS

- 1 Onion
- finely diced
- 1 clove Crushed garlic
- 1 tsp Celery salt
- ½ tsp Fennel seeds
- 400 g Sausage meat
- 500 g Pork mince
- 5 Wraps
- Farrahs fire roasted pepper
- 1 Egg
- mixed with the milk to make egg wash
- 1 Tbsp Milk
- 1 Seasoning
- all purpose
Serves : 20
Cooking time:

METHOD

  1. Preheat oven to 180C.
  2. In a large bowl, combine onion, garlic, fennel seeds, celery salt, sausage meat and pork mince, and mix well with hands.
  3. Cut a 2cm strip off two sides of each wrap to make a rectangle, then divide meat between wraps and make a long sausage shape along one of the straight sides.
  4. Brush egg wash over the wrap and roll tightly – this will help seal the wrap.
  5. Place on a tray with the join underneath and freeze for 10 minutes to firm up.
  6. Brush the outside of each wrap with the egg wash and cut each roll into 4-5 sausage rolls, season and arrange on a lined baking tray.
  7. Bake for 15-20 minutes until golden.

Recipe from eatwell.co.nz

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