Hog Farmer Mike Patterson, representing the MN Pork Board, shares a recipe he found online at recipetineats.com.  Serve these at your next party or just for your family watching the game!  Sausage rolls are a popular British and Australian food.

½ Tbsp Olive Oil
2 Cloves Garlic, minced
1 small onion, diced
1 celery Stalk, diced
5 oz BACON!!! Finely minced
1 lb Ground Pork (Not seasoned sausage)
1 Tsp Fennel Seeds – Ground with a mortar and pestle
¾ cup Panko Breadcrumbs
2 Eggs, One for the sausage, and one for egg wash
½ Tsp Salt
Freshly Ground Black Pepper
2 ½ sheets puff pastry

Add oil to a skillet set on medium high heat.  Add Onion, Celery and Garlic, saute for 2 minutes, then add bacon, saute another 2 minutes.  Remove to a bowl and allow to cool for 10 minutes.  After this mixture has cooled, add ground pork, panko, 1 egg, fennel, salt and pepper to the bowl.  Combine with your hands until everything is well mixed.  Cut puff pastry in ½ and lay on parchment.  Split your sausage mixture into 5 equal parts, then roll the sausage into a cylinder, lay on the puff pastry lengthwise, add egg wash on one end of the pastry to seal the edge, then roll the pastry over making a tight roll with the sausage inside, eliminating all air gaps.  Cut roll into 4 pieces, lay on a parchment lined baking sheet, brush each roll with egg wash and bake at 350° degrees for 30-35 minutes.  Remove to a cooling rack briefly and then enjoy!  I think they go well with Ketchup, mustard, or my wife’s cranberry relish.