Name: Pork and fennel sausage rolls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 teaspoon mustard powder; 1 teaspoon ground cumin; 1 teaspoon fennel seeds, crushed; 500 gram pork mince; 1 cup fresh breadcrumbs; 1/4 cup roughly chopped parsley; 1 egg, lightly beaten, plus extra, for brushing; 2 sheets ready-rolled puff pastry, halved, partially thawed; poppy seeds, to sprinkle; tomato chutney, to serve

Pork and fennel sausage rolls

Nothing beats a homemade sausage roll.

Makes 20 Item

Prep

20M

Cook

35M

Total

55M

Tasty homemade sausage rolls are perfect for a picnic or party or lunchbox. Classic Aussie fare with tomato sauce.

Looking for a pork and fennel sausage roll recipe with fresh fennel or more sausage roll recipes??

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 teaspoon mustard powder

1 teaspoon ground cumin

1 teaspoon fennel seeds, crushed

500 gram pork mince

1 cup fresh breadcrumbs

1/4 cup roughly chopped parsley

1 egg, lightly beaten, plus extra, for brushing

2 sheets ready-rolled puff pastry, halved, partially thawed

poppy seeds, to sprinkle

tomato chutney, to serve

Method

1.Preheat oven to 200°C. Line 2 oven trays with baking paper.

2.Heat oil in a large frying pan on medium. Saute onion and garlic for 3-4 minutes, until tender. Stir in mustard, cumin and fennel. Cook 1 minute, until fragrant. Cool.

3.In a large bowl, combine onion mixture with pork, breadcrumbs, parsley and egg. Season to taste and mix well.

4.Divide pork mixture into 4 even pieces. Shape pork into 20cm sausages.

5.Place 1 sausage along each pastry strip. Brush one side with a little extra egg (or milk) and roll up to enclose, pressing to seal. Slice on an angle into 4cm slices and place, seam side down, on tray.

6.Brush with egg and sprinkle with seeds. Bake for 25-30 minutes, until pastry is golden and puffed. Serve hot with tomato chutney.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook