Sausage Danish Recipe
- small handful plain flour
- 375g/13oz sheet all-butter puff pastry
- 400g/14oz sausages
- 2 tsp fennel seeds, or to taste
- salt and freshly ground black pepper
- 1 free-range egg, beaten
- 1 large Bramley apple, cored and chopped
- 400ml/14fl oz apple juice
- 7 cardamom pods
- Preheat the oven to 200C/400F/Gas 6.
- Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in.
- Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges.
- Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper.
- Brush the edges with a little beaten egg.
- With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go.
- Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray.
- Brush with a little more egg and then bake for 10-15 minutes, or until golden.
- For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil.
- When the apples have softened, mash them with a fork or potato masher.
- Crack open the cardamom pods and add the seeds to the sauce.
- Serve the pastries with the apple sauce.
