Forget bland, store-bought sausage rolls! This recipe unleashes a symphony of flavors with savory pork, aromatic fennel, and perfectly crisp puff pastry. Get ready to discover the secret to golden-brown, utterly irresistible Special Pork Fennel Sausage Rolls that will redefine your expectations.
About This Recipe
If you love cucumbers or not, trust me—you've gotta try this Asian cucumber salad recipe! Smashing cucumbers is the secret, I tell ya. It's an Asian trick making the cucumbers burst open, giving the dressing more places to hide and flavor to soak in. Plus, it's super easy and quick—only 37 minutes total: 7 minutes of prep and 30 minutes of salting time.
This isn't just any salad, it's invigorating with a fun spicy kick. I'm seriously obsessed with the flavors in this salad! The spice isn't too intense, just a nice buzz. Think of it as a warm hug for your taste buds.
If you're a bit scared of spice (no judgment!), I have a backup: Smashed Cucumbers with ginger sauce. But hey, where's the fun in that?
Ingredients Needed
Now, let's get into what you'll need to make this awesome smashed cucumber salad. You're gonna love how easy this is!
First, grab about four cucumbers—around 8 inches each. I usually go with the smaller ones. Don't forget ¾ teaspoon of salt. We'll need that to draw out extra water, no one likes a soggy salad, right?
Next, you'll want one eschalot—or shallot, if you're in the US—halved and super thinly sliced. One cup of sliced green onion, just the green parts. Got it? Good!
For that kick, you'll need 2 tablespoons of chilli crisp, or more if you're feeling brave! A little goes a long way trust me. Plus, 2 teaspoons of toasted sesame seeds!
To make the dressing, get 1 ½ tablespoons of rice vinegar. Two teaspoons each of soy sauce and toasted sesame oil.
Step-by-Step Guide
First, you have got to smash those cucumbers—I mean, really give them a good whack with a rolling pin or meat mallet until they burst open, don't be gentle! Once you've smashed them, cut them in half lengthwise, then into 1-inch pieces.
Next, grab a bowl; toss the cucumber pieces with ¾ tsp of salt. Now, let it sit for 30 minutes. This step draws out excess water, so your salad isn't soggy! Discard the salty water.
While waiting, whisk together your rice vinegar (1 ½ tbsp), soy sauce (2 tsp), and sesame oil (2 tsp). You can add a little rice vinegar like the Asian Side Salad to give it a familiar taste.
Now, prepare the salad! It is easy I promise:
- Add sliced eschalots.
- Add green onions.
- Add toasted sesame seeds (2 tsp).
- Add chilli crisp.
Toss everything thoroughly until the eschalots go floppy—about 30 seconds.
Serving Suggestions
With the salad fully assembled, let's chat about serving this flavor-packed creation—I've got some ideas!
First, consider chilling the salad for about 30 minutes. Don't worry, it won't judge you if you sneak a bite before! Chilling helps the flavors meld and keeps it ultra-refreshing.
I'd serve this alongside almost anything. Seriously, it goes with everything. But especially pork fennel sausage rolls! I am thinking about a BBQ, or a picnic or potluck lunch. The fresh herbs in the salad would pair nicely with a flavorful broth like the one found in Pho Ga.
You could even add some grilled chicken or tofu for extra protein. Imagine that combo during a hot summer afternoon – yum!
Remember to serve with a spoon. There's lots of flavorful dressing clinging to those smashed cucumbers. You don't want to miss any of that tasty goodness! Enjoy!
Short Recipe Version
Special Pork Fennel Sausage Rolls****
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
500g pork mince
1 tsp fennel seeds
1/2 tsp chili flakes
Salt and pepper to taste
375g sheet puff pastry, thawed
1 egg, beaten
Instructions:
- Preheat oven to 200°C (180°C fan/ Gas Mark 6).
- Heat oil in a pan, add onion & garlic, cook until softened.
- Add pork mince, fennel seeds, chili flakes, salt & pepper. Cook until browned. Drain excess fat.
- Roll out pastry, cut in half. Spread pork mixture evenly over each half.
- Roll up pastry tightly. Cut into 6 equal rolls.
- Place on baking sheet, brush with egg.
- Bake for 20-25 minutes, until golden brown.
Nutrition Information (per serving – Estimated):
Calories: 450
Protein: 20g
Fat: 30g
Carbohydrates: 25g