Just go back to the July post, have a quick squizz at it then come on back here. I'll wait, no worries.
You're back already? That was quick.
Just to let you know, I didn't measure anything for this, which is coincidentally another Aussie tradition! And I Slape n Sons sausage meat. Made locally here in Adelaide, very tasty, and inexpensive.
Australian Italian Sausage Rolls
What you need:
About 500 grams bulk sausage meat
1 tsp (or thereabouts) ground white pepper
1 tbsp (or so) fennel seeds
small handful of finely minced onion
3 sheets of puff pastry
What you do:
I could very easily describe this in one rather short paragraph but that wouldn't be fair to you as it's been a wee will since I posted anything here. So how about I string it out for a bit using ten (10) pretty pictures? Yes, how about I do that.
Firstly, make sure you have everything needed at hand:
Next mince up the onion and half-grind the fennel seeds in your mortar. Add that plus the white pepper to a large bowl.
And then plop in your sausage meat.
*plop*
Now mix it all together thoroughly. Just use your hand and start squeezin' till it looks like this:
Toss it into your freshly seasoned and brand new thin-walled, polished, cast-iron 15 inch wide wok and light a fire under it. Make sure you break apart the sausage as it cooks, but you probably woulda guessed that part. Here it is halfway cooked:
And here it is fully cooked.
Make sure you drain the meat well.
Take a thawed pastry sheet and cut it into fourths. Put some of the drained meat onto one quarter...
...and then roll it up. I ended up with 13 rolls from one pound of sausage meat. Here's one tray filled with 8 of them.
Bake em in a hot oven till they look like this:
These were cooked at 190 C in a fan-forced, gas oven for around 25 minutes.
Let them cool, bag em up, toss in the freezer. Tada! Sausage rolls for the week. Enjoy.
