Name: Sausage Buns with Fennel
Yield: Makes about 10 buns
Ingredients: 1 teaspoon fennel seeds, crushed in a mortar, plus a little extra for sprinkling; 1 (17.3-ounce/490-g) box frozen puff pastry dough (2 sheets), thawed; 18 ounces (500 g) fresh pork sausages, preferably with fennel seeds; 1 egg, beaten; A knob of butter; ½ teaspoon caraway seeds, crushed in a mortar; About ¾ cup (70 g) fresh breadcrumbs (made from day-old bread; otherwise use store-bought); Sea salt and freshly ground black pepper; 3 to 4 tablespoons red wine, vermouth, or water; 1 red onion, finely diced; 1 smallish fennel bulb, cored and diced

Preparation info

Makes about
10
buns

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

A knob of butter
1 red onion, finely diced
1 smallish fennel bulb, cored and diced<

Breakfast

Method

In my book Home Made Winter, I told you the story of how my mother, Mariëtte, would bake a whole batch of sausage buns at the beginning of each winter break. We would eat them throughout the holidays: for breakfast, as a snack, for lunch, a lazy dinner, or while lounging on the sofa, watching a Christmas movie on TV. Now, several years later, her recipe has traveled the globe, and people

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Sausage Buns with Fennel

Ingredients

Method

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