Not everyone likes a sweet start to the day, so delicious sausage danish pastries by Nici Wickes are the perfect solution.
- 400 g coarse ground pork sausages
- 2 tsp fennel seeds
- 1/2 tsp sea salt and decent grind of black pepper
- plain flour, for dusting
- 1 roll all-butter flaky pastry (Nici used Paneton)
- 1 egg, lightly beaten
- Preheat oven to 200°C. Line a tray with baking paper.
- Squeeze the sausage meat from the casings into a bowl. Mix well with the fennel seeds and seasonings.
- Dust the bench with flour and roll the pastry out to 30cm x 20cm.
- Spread the sausage out over the pastry, leaving a 3cm border. Brush the border with beaten egg.
- Roll one short side snugly into the centre line, brushing with beaten egg as you go. Repeat with the other side. Chill for 15 minutes.
- Cut into 10 even slices, about 3cm thick.
- Place on a lined tray, brush with the remaining egg wash and bake for 15-20 minutes until golden and puffed up. Try to resist eating them before they’ve cooled enough to not burn your mouth!