Pork & Fennel Sausage Rolls

March 30, 2012
0 Ratings
  • Makes about 45, 2 inch pieces
Author Notes

These sausage rolls have been my party standard(and favorite) for years now. Along with the meat pie, the sausage roll is a quintessential Australian snack, but here I jazz them up with fennel seeds, inspired by the Italian sweet sausages I often get from my butcher. You can cut them to whatever length you prefer, for a kids meal I'd cut them long, say 4 inches so they can hold them, but for parties I cut them about 2 inches long so they're more bite sized. These are incredibly easy to make, and you can even make them ahead of time and freeze them, just bake them for an extra 15 minutes. This recipe is for a large quantity, just half everything if you don't want to make too many. —alizanordin

What You'll Need
  • 3 pounds pork mince
  • 8 sheets ready-to-bake puff pastry (I use Pepperidge farm)
  • 1/2 brown onion
  • 2 cloves garlic
  • 1 tablespoon tomato ketchup
  • 3 teaspoons fennel seeds
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 1 egg (to glaze)
  1. Firstly, take out the puff pastry to defrost, and preheat the oven to 380 degrees.
  2. Next, blitz the onion and garlic for 2 minutes in a blender until it forms a puree. In a frying pan, heat up the olive oil and saute the fennel seeds for about a minute until they become fragrant. Add the onion & garlic puree and stir continuously for about 5 minutes until the onions are cooked. I often add a touch of salt to encourage the onions to sweat, which stops them from burning. Leave aside to cool.
  3. In a large mixing bowl, add all the remaining ingredients – pork, ketchup, oregano, salt, pepper and onion mixture, and mix with the hand until well combined. At this point I fry up a small piece of the mixture to check the salt levels. I usually over salt it slightly as when it's wrapped in puff the seasoning is just perfect.
  4. To make the sausage rolls, put a long tube of filling on the side closest to you, slightly less than an inch 'tube' will be fine. Dab some water on the pastry along the filling(the side furthest away from you). Next, roll the pastry over the filling, and press gently to seal, and trim it away from the large sheet. Doing it this way ensures the seal is underneath the roll, so it won't burst open when baking. With a sharp knife, slice them to whatever length you prefer, the picture here shows them at 1.5 inches. You'll find you get two rolls out of one sheet, with about 2 inches of pastry left over. Use these bits too, just rotate the pastry and repeat the process.
  5. Pop on a baking tray about 1 inch apart, glaze with the egg wash and bake for 35 minutes until lovely and golden.
  6. Traditionally you're meant to serve them with ketchup, but I can't stand that stuff so I love them just on their own. Enjoy!

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