Pork and Fennel Sausage Rolls

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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


  • 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


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.


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