Sausage Danish recipe
 Sausage meat is crumbled onto buttery puff pastry and speckled with fennel seeds in this stunning snack, that’s perfect for parties or picnics. small handful plain flour375g/13oz sheet all-butter puff pastry400g/14oz sausages2 tsp fennel seeds, or to tastesalt and freshly ground black pepper1 free-range egg, beaten 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 juice7 cardamom pods 1 large Bramley apple, cored and chopped 400ml/14fl oz apple juice 7 cardamom pods Method 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. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in. 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. 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. 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. 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. 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. 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. 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. 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. 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. Crack open the cardamom pods and add the seeds to the sauce. Serve the pastries with the apple sauce. Serve the pastries with the apple sauce.