Christmas in July Pork & Fennel Sausage Wreath 🎄

 

For people who have come to live in Australia from the northern hemisphere, celebrating Christmas in a blazing hot Australian summer takes some getting used to.  No 'chestnuts roasting on an open fire', 'folks dressed up like Eskimos' or children frolicking in the snow.  So we have Christmas in July for some food, fun and festivities on the 25th of the month, and this pork and fennel sausage wreath is perfect for the occasion. Made with pork mince, a whole chopped fennel bulb and fresh herbs wrapped in puff pastry, the sausage rolls are moist and tasty.  Arrange the rolls in the shape of a wreath on a large oven tray before baking them. When they come out golden brown, decorate with rosemary sprigs and bay leaves to make it Christmassy.  Add a festive bow if you like. Serve with a dish of red tomato chutney.

Makes 36 cocktail sausage rolls

INGREDIENTS  

• 1 medium fennel bulb, cored, finely chopped (280g / 10oz)
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 500g / 1lb 2oz pork mince
• 1 teaspoon lemon rind
• ¼ cup grated tasty cheese
• 2 tablespoons finely chopped flat leaf parsley
• 3 teaspoons fennel seeds
• 2 teaspoons white sesame seeds
• 2 eggs
• sea salt and freshly ground black pepper
• 2 x 25cm / 10" square frozen puff pastry sheets, slightly thawed
• a handful of bay leaves and rosemary leaves for garnishing
• 1 cup tomato chutney, to serve

METHOD

1. Heat oil in a large frying pan over medium heat.  Cook fennel and garlic, stirring, for 8 minutes or until softened and golden.  Set aside to cool.
2. Place pork, fennel mixture, lemon rind, 1 egg, cheese, parsley and 1 teaspoon fennel seeds in a large bowl.  Season with salt and pepper.  Mix with a wooden spoon until well combined.
3. Line a large oven tray with baking paper.  Whisk remaining egg in a small bowl with a fork until smooth.
4. Cut each pastry sheet in half so you have 4 rectangular pieces in front of you on a work surface.
5. With your hands, divide the pork mixture into 4 equal portions.  
6. Shape each portion into a sausage the length of each rectangular piece of pastry and lay it on top.  Brush the exposed pastry with a little beaten egg.  Roll up to enclose and seal. Place rolls seam-side down on the baking tray.  Repeat with remaining pastry and pork mixture to make another 3 sausage rolls.  Make 9 cuts two thirds of the way through each sausage roll. 
7. Arrange the sausage rolls to form 2 concentric circles on the baking tray.  
8. Brush over rolls with the beaten egg.  Sprinkle with sesame seeds and remaining fennel seeds.
9. Bake in a preheated 200°C/400°F oven for 25-30 minutes or until the pastry is golden and the filling is cooked through.
10. Transfer the sausage wreath to a serving platter or a large board.  Garnish the wreath with bay leaves and rosemary leaves.  Serve warm with tomato chutney.