Ingredients
7ozbacon,minced, or finely chopped
2garlic cloves,minced
1small onion,finely chopped
1small carrot,finely shredded or grated
1ribcelery,finely chopped
1tspfennel seeds,ground
8ozground pork mince
8ozground beef mince
½cuppanko breadcrumbs
1egg,large
2tbspbarbecue sauce
1tbspWorcestershire sauce
1tbspparsley,fresh, chopped
¾tspsalt
black pepper,cracked
2½puff pastry,sheets frozen, thawed
1large egg,lightly beaten
Preparation
Fry bacon in a skillet over medium-high heat for 2 to 3 minutes until bacon is starting to crisp and releasing grease. Add onion, celery, and carrot to the pan, sauté for 2 minutes or until veggies have softened.
Sauté the garlic for about 30 seconds until fragrant. Transfer to a bowl and let the mixture cool for 10 minutes. Add the remaining filling ingredients to the bowl and mix well using your hands.
Lightly flour a workbench. Cut one pastry sheet in half and lay one half down in front of you.
Spoon ⅕ of the filling down the middle of the sheet and press or shape into a compact log.
Brush the edge of the pastry with egg, then roll it up. Lightly press or seal on the edge with egg wash, and arrange, seam-side down.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or lightly grease with a nonstick cooking oil spray.
Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.
Arrange the rolls on the baking sheets and bake for 30 to 35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry should be crispy and golden brown.
Let cool to the touch. Serve hot or warm with ketchup or tomato sauce.
