Buttered Rum with Pork and Fennel Sausage Rolls. Spice up your weekend with this warming cocktail. Pair with delicious sausage roll canapes for easy entertaining.
Buttered Rum Recipe
Serves 4
Ingredients:
100g butter, chopped
½ cup brown sugar
2 tbsp maple syrup
½ tsp ground cinnamon
pinch finely grated nutmeg
pinch ground cloves
pinch ground allspice
1 cup dark rum
1 cup apple juice, warmed
Method:
Beat first seven ingredients together in a heatproof bowl until creamy. Add rum, pour in 1 cup boiling water.
Combine. Stir in warmed apple juice. Divide among glasses.
Pork and Fennel Sausage Rolls
Makes about 24
Ingredients:
1 tbsp olive oil
1 fennel bulb, finely chopped
2 garlic cloves, crushed
500g pork sausage mince
1 cup sourdough breadcrumbs
1 Granny Smith apple, grated
2 sheets (25cm) ready-rolled
puff pastry, thawed, halved
1 egg, lightly whisked
2 tsp fennel seeds
apple chutney, to serve
Method:
Preheat oven to 200°C. Line 2 trays. Heat oil in a frying pan; fry fennel and garlic for 5 minutes. Combine fennel mixture with sausage, breadcrumbs and apple. Season.
Place mixture into a piping bag with a 2cm plain nozzle. Pipe half the mixture down the edge of a pastry sheet. Roll up, brush with egg. Cut roll into 4cm lengths. Place on tray, sprinkle with half the fennel seeds. Repeat with remaining mince, pastry, egg and fennel. Refrigerate for 30 minutes. Bake for 20 minutes.
Serve warm, with apple chutney.