Caramelised Onion Chutney Sausage Rolls with Candied Pecans & Fennel Salad

Pastry, Pork, and Pecans—A Love Story

Because sometimes, life calls for sausage rolls that are equal parts comforting and glamorous. These beauties are wrapped in golden, buttery puff pastry, filled with a hearty pork and fennel filling, and served with the kind of salad you almost want to eat as dessert. Add a spoonful of caramelised onion chutney, and you're in flavour heaven.

Ingredients

Sausage Rolls:

• 4 Hagen’s Organics Pork & Fennel Sausages

• 2 slices stale Irrewarra Sourdough Bakery bread

• 1 egg

• 1 tablespoon caramelised onion chutney, plus extra for serving

• Salt and black pepper, to taste

• 2 sheets frozen puff pastry

• 1 egg yolk, lightly beaten

• 1/2 tablespoon poppy seeds

Salad:

• 1 cup fennel, thinly sliced

• 1/4 cup red cabbage, thinly sliced

• 1/4 cup green cabbage, thinly sliced

• 1 pear, thinly sliced

• 60g pecans

• 2 tablespoons brown sugar

• 1 tablespoon water

• A drizzle of olive oil

---

Method:

1. Prepare the Sausage Rolls:

   • Remove the sausages from their casings. Blitz the stale bread into breadcrumbs using a food processor, then measure out 1 cup.

   • In a large bowl, combine the sausage meat, breadcrumbs, 1 egg, and caramelised onion chutney. Season with salt and pepper, then mix until well combined.

2. Assemble the Rolls:

   • Thaw the puff pastry. Divide the sausage mixture into two portions and place it along one side of each pastry sheet, forming it into a log. On the other side, brush with egg yolk. Roll the pastry around the sausage filling, sealing the seam underneath. Brush the top with egg yolk and sprinkle with poppy seeds.

   • Place the rolls in the fridge for 1 hour to chill.

3. Bake the Sausage Rolls:

   • Preheat the oven to 180°C (fan-forced). Cut the chilled rolls in half and place them seam-side down on a lined baking tray. Bake for 30 minutes, or until golden and cooked through.

4. Make the Candied Pecans:

   • While the sausage rolls are baking, prepare the candied pecans. Add the brown sugar and water to a small pan over medium heat, stirring until the sugar dissolves and starts to bubble. Add the pecans and stir for another 2 minutes until the pecans are coated in caramel. Be careful not to burn the sugar.

   • Pour the pecans onto a lined baking tray and allow them to cool completely.

5. Prepare the Salad:

   • In a large bowl, combine the fennel, red cabbage, green cabbage, and pear slices.

   • Once the pecans have cooled, scatter them over the salad.

   • Drizzle the salad with olive oil and toss everything gently to combine.

6. Serve:

   • Serve the sausage rolls warm, with extra caramelised onion chutney on the side, alongside the fresh fennel and pear salad.

These sausage rolls will disappear faster than you can say "who wants another?" But don’t worry, you’ve made plenty. They’re perfect for a casual lunch, a picnic, or a dinner where you want something that feels both indulgent and a little fancy. So go ahead, serve with the salad and extra chutney—just don’t forget to save some for yourself.