BISON SAUSAGE ROLLS WITH ORANGE & FENNEL

For rolls: 1 tbsp (15 mL) extra virgin olive oil 1/ 3 cup ( 80 mL) white onion, finely diced 2 garlic cloves, minced 1/2 cup ( 125 mL) fresh fennel, finely diced 2 tsp (10 mL) orange zest 14 oz ( 400 g) ground bison or lean ground beef 3 oz (85 g) ground pork 1/4 cup (60 mL) dried bread crumbs 1 tsp ( 5 mL) dried chili flakes t bsp (15 mL) f i nely chopped flat-leaf parsley 1 tsp (5 mL) salt 1/ 8 t sp f reshly ground black pepper 1 egg 1/4 cup (60 mL) milk 2 sheets pre-made puff pastry, thawed (but kept cold in the refrigerator until needed) tbsp ( 30 mL) nigella seeds and/or sesame seeds For dipping sauce: 1 tbsp (15 mL) extra virgin olive oil 1/ 3 cup ( 80 mL) f inely chopped white onion 1 garlic clove, fine ly chopped One 28- oz ( 796 mL) can whole or diced tomatoes, with juice 1 tsp (5 mL) honey 1/2 tsp (2 mL) salt 1 tsp (5 mL) orange zest 1. To make the sausage mixture, add the olive oil to a large pan and set over low heat. Sauté the onion and garlic until the onions have turned translucent, about 5 minutes. Add the chopped fennel and cook another 5 minutes. Lower the heat and add the zest. Cook a few more minutes, then remove from the heat and let cool.

2. In a large bowl, combine the bison, pork, bread crumbs, chili flakes, parsley, salt, and pepper. Add the cooled fennel mixture and gently combine with your hands. At this point, you may want to fry up a small patty of the meat mixture and taste it so you can be sure it’s seasoned as you like. Divide the mixture into four equal parts.

3. In a small bowl, use a whisk or fork to beat the egg and milk together, then set aside. This egg wash will be used to seal and cover the sausage rolls.

4. Preheat the oven to 350° F ( 180° C). Cover a baking sheet in parchment paper.

5. Unfurl the puff pastry on a clean board or countertop. If you have two square-shaped sheets of pastry, cut each piece in half to create four long rectangular pieces. If you have two round sheets, cut each in half and reshape the ends to create rectangles.

6. With the first quarter of the bison mixture, use your hands to make a sausage- like shape the same length as the longest side of your pastry rectangle. Lay it along one long side of the pastry, about 1 inch ( 2.5 cm) from one edge. Using your fingers or a brush, apply the egg wash along the opposite edge of the pastry — this will work to seal the roll together. Starting with the side closest to the sausage mixture, gently roll the pastry over the meat and keep rolling until it meets the egg- washed edge. Adjust the roll so the seam is at the bottom. Repeat with the remaining three sheets of pastry.

7. Transfer the rolls to the prepared baking s heet. Brush the top of each roll with the egg wash, then score the tops with a sharp knife, making shallow cuts about 2 inches ( 5 cm) apart. Sprinkle the tops with nigella and/ or sesame seeds.

8. Bake in the preheated oven for 30 to 40 minutes, or until the pastry is golden brown and the meat cooked through ( internal temperature should be 160°F/71°C).

9. While the rolls are baking, make the sauce. In a medium pot, heat the olive oil over low to medium heat and sauté the onion and garlic until the onions become translucent, about 5 minutes. Add the tomatoes and bring to a boil, then lower the heat and simmer for about 20 to 30 minutes. Stir the sauce occasionally, breaking up the tomatoes with a wooden spoon or a fork. Once it has reduced to a nice thick sauce, add the honey, salt, and orange zest, then simmer a few more minutes. Taste the sauce to make sure the balance of salty and sweet is to your liking. This can be put in the blender if you prefer it smooth, but we love the chunky, more rustic version. Slice the sausage rolls into 2-inch (5 cm) pieces and serve warm with the dipping sauce.

Serves: 8 to 10 Postmedia News