1 pack HECK Naked pork sausages
10g fennel seeds
1 small fennel bulb, trimmed and finely chopped
1/2 small onion finely chopped
2 garlic cloves, finely chopped
40g fresh breadcrumbs
1 apple peeled and coarsely grated
2 tbsp flat-leaf parsley chopped
1 free range egg yolk
1 lemon, zest only
300g ready-made puff pastry
1 free-range egg, lightly beaten
Heat the light olive oil in a frying pan set over a medium-low heat and add the chopped fennel, onion and garlic. Cook for five minutes, or until the fennel is golden brown and tender.
In a large bowl, combine the sausages, fennel seeds, cooled fennel mixture, breadcrumbs, apple, parsley and egg yolk. Season generously with freshly ground black pepper and add a pinch of lemon zest.
Cut the pastry in half widthways. Roll each piece out to ½ cm thickness on a lightly floured work surface to a 25cm/10in square.
Cut each pastry sheet in half. Divide the sausage mixture into two equal portions. Shape each portion into a log and place on the centre of each piece of pastry. Brush the edges of the pastry well with the beaten egg. Fold the pastry over to enclose the filling, overlapping the edges and pressing to seal. Transfer to the lined trays and refrigerate for 20 minutes.
Place the sausage rolls on a chopping board, seam-side down. Cut each roll into eight equal pieces.
Transfer back to the lined trays, leaving room between the pieces for them to expand during cooking.
Brush the sausage rolls with more beaten egg and sprinkle with poppy seeds. Bake for 15 minutes, then reduce the temperature to 180C/350F/Gas 4. If the trays are on separate shelves swap them around at this point. Bake for a further 10-15 minutes, or until golden brown.
Place the warm sausage rolls onto a serving plate and garnish with watercress leaves.
To make this recipe gluten free use a gluten-free puff pastry and breadcrumbs.