Pork & Fennel Sausage Rolls

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)

  1. Mix your pork, onion, toasted fennel seeds, 1 egg, bread crumbs, salt, pepper and sage until just combined.
  2. 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.
  3. Gently roll the pastry over the sausage, seam side down.
  4. Cut your roll into 3 even sections and place seam side down on a parchment lined baking sheet.
  5. Lightly beat your egg, and brush onto the tops of the rolls.
  6. Sprinkle tops with sesame seeds and fennel seeds.
  7. Bake in the center of the oven for 20-25 minutes or until golden and cooked through.
  8. Serve hot with tomato sauce (that’s ketchup).


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