I never really understood the appeal of a sausage roll until I came to Australia. The whole thing seemed a bit American to be honest. Fatty meat wrapped in pastry eaten with ketchup (tomato sauce)…it sounded gross. News flash: IT IS NOT GROSS. I can remember when I officially fell in love with the Aussie favorite. We were up in Byron with my parents and stopped at a little bakery, my mom and I ordered sandwiches and Hayden ordered a pork and fennel sausage roll. In my quest to be the stereotypical girlfriend, that always has to try/devour her bo yfriends entire meal- I stole a bit of Hayden’s sausage roll, which turned into me, my mom AND my dad, ordering our own. They were that good.
Makes 8 sausage rolls
- 450g (about 1lb) pork mince
- 3 tbsp onion, finely diced
- 3 tsp fennel seeds, toasted
- 2 eggs
- 1 cup bread crumbs
- 2 tsp salt
- 1/2 tsp fresh ground pepper
- 1 tsp fresh sage, finely chopped
- 2 sheets puff pastry, defrosted
- 1 tbsp sesame seeds
Preheat oven to 200ºC (390ºF)
- Mix your pork, onion, toasted fennel seeds, 1 egg, bread crumbs, salt, pepper and sage until just combined.
- Cut your puff pastry in half (I use 12×12 sheets). Spoon roughly 8 tbsp of sausage in a line in the center of each cut pastry sheet.
- Gently roll the pastry over the sausage, seam side down.
- Cut your roll into 3 even sections and place seam side down on a parchment lined baking sheet.
- Lightly beat your egg, and brush onto the tops of the rolls.
- Sprinkle tops with sesame seeds and fennel seeds.
- Bake in the center of the oven for 20-25 minutes or until golden and cooked through.
- Serve hot with tomato sauce (that’s ketchup).