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.
- 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.