These sausage rolls are full of flavour and so much better than anything you can buy pre-made.
They can be prepared in advance and frozen in logs.
Simply thaw, slice, brush with egg, sprinkle with dukkah and bake as needed.

Yield: Makes 30

Ingredients

• 350g pork mince
• 350g pork sausage meat
• 2 teaspoons fennel seeds, lightly toasted
• 1 medium sized onion, grated
• 1 green apple, grated
• 2 teaspoons thyme leaves
• 2 cloves garlic, finely chopped
• 4 (750g) pre-rolled frozen esheets butter puff pastry
• 1 egg, lightly whisked
• 2-3 tablespoons dukkah

Method

Preheat the oven to 180 C fan bake (200 C conventional). Mix the pork mince, sausage meat, fennel seeds, apple, thyme and garlic in a bowl and season with salt and freshly ground black pepper. Lie a pastry sheet flat on the bench and form a log of sausage meat along the edge closest to you, about 1cm in from the edge of the pastry.  Roll the pastry over to enclose the sausage with about a 1cm overlap.  Trim the pastry to suit. Cut into 3cm long rolls and place on a cold baking tray. Continue with the remainder of the sausage meat and pastry. Brush each roll with egg and then sprinkle with dukkah. Bake for 15-20 minutes until puffed and golden. Serve warm.