Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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Sausage Rolls with Fennel Chutney

September 14, 2017

 

This recipe has been taken from my days in Keswick when I owned and ran my first business. I figured if I made the best sausage rolls I could people would come and buy them. Fennel and pork are an incredible combination together,once you've tried these you'll never go back. 

 

 

Ingredients 

 

250g packet puff pastry 

500g Cumberland sausages

1 large egg, lightly whisked

1 tsp fennel seeds, optional

 

For the chutney:

1 fennel bulb, chopped finely 

1 onion, roughly chopped

Olive oil for drizzling

1 apple, peeled and chopped

100ml white wine vinegar

350g preserving sugar

1 tsp fennel seeds

salt and pepper

 

Here's how

 

To make the chutney put the fennel and onion in a heavy pan. Add a drizzle of olive oil and cook until soft, then add the roughly chopped apple and cook for a few more minutes.

Add the white wine vinegar, sugar and fennel seeds. Continue to cook for a further 20 minutes until the liquid has reduced by half. Season with salt and pepper and leave to cool. 

Cut the block of puff pastry in half. Roll each half into a long rectangle, about 40cm x 10cm and about 1⁄2cm thick. Spread a tablespoon of fennel chutney down the middle of each rectangle. Store the rest of the chutney in clean sterilised jars – it will keep for around 4 weeks in the fridge.

Cut the sausage meat out of the skins and lay it on top of the chutney. Pull the pastry over the sausage meat and press the edges together.

Cut each long sausage roll into approx 10 portions. Place the rolls on a non- stick baking tray and wash them with the beaten egg. Sprinkle with fennel seeds if using and bake in a pre heated oven 200C/400F or gas mark 6 for 15 minutes until golden brown.

 

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