Name: Sausage danish
Cook time: 20 min
Total time: 20 min
Ingredients: 400 gram coarse ground pork sausages; 2 teaspoon fennel seeds; 1/2 teaspoon 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

Ingredients

400 gram coarse ground pork sausages

2 teaspoon fennel seeds

1/2 teaspoon 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

Method

1.Preheat oven to 200°C. Line a tray with baking paper.

2.Squeeze the sausage meat from the casings into a bowl. Mix well with the fennel seeds and seasonings.

3.Dust the bench with flour and roll the pastry out to 30cm x 20cm.

4.Spread the sausage out over the pastry, leaving a 3cm border. Brush the border with beaten egg.

5.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.

6.Cut into 10 even slices, about 3cm thick.

7.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!