Sydney’s best butcher shops are filled with a multitude of gourmet sausages for sale and we have often thought that these flavours would taste far better wrapped in butter and flour than bung. (Bung, if you’re wondering, is the name for sausage skin, which is made from animal intestine.)
Sydney’s backyards are always alive with pork and fennel sausages rolling on barbecues, so we knew this sausage roll would be popular, but we never dreamed it would be this popular. Sydneysiders are addicted to them. In Surry Hills we are often asked if narcotics feature as an ingredient. But, as you can see above, we only use the best produce we can find (and besides, the food costs would just not allow it).
Heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the fennel seeds and thyme and stir together for 1 minute, or until aromatic. Add the onion and celery and cook for 5 minutes, or until the onion has softened. Add the carrots and cook for about 20 minutes, stirring often, until the vegetables are mushy. Remove from the heat and allow to cool.
Put the pork mince into a large bowl and add the cooled vegetables, breadcrumbs, salt and white pepper. Using your hands, mix the meat quite forcefully for 3 minutes to thoroughly combine (this will also work the protein in the meat). At this stage it is best to roll up
Roll out the puff pastry into a rectangle, about
Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a
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