Pork and fennel sausage rolls

Flaky pastry and pork mince with fragrant fennel. Yes please!

  • 50 mins cooking
  • Makes 8 Item
  • Print
This homemade sausage rolls recipe uses the classic combination of pork and fennel, because fennel and pork are great mates.
Looking for more sausage roll recipes?.


Pork and fennel sausage rolls
  • 1 tablespoon olive oil
  • 1 fennel bulb (300g), trimmed, chopped finely
  • 3 clove garlic, crushed
  • 400 gram minced pork
  • 2 eggs
  • 1/2 cup (35g) stale breadcrumbs
  • 1/4 cup (30g) grated cheddar
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon rind
  • 2 sheets puff pastry
  • 1 teaspoon fennel seeds
  • 1 teaspoon white sesame seeds


Pork and fennel sausage rolls
  • 1
    Heat oil in a large frying pan over medium heat; cook fennel, stirring, for 10 minutes or until softened. Stir in garlic; cook until fragrant. Cool.
  • 2
    Combine fennel mixture, pork, 1 egg, breadcrumbs, cheddar, parsley and rind in a large bowl; season.
  • 3
    Preheat oven to 220°C/425°F. Line two oven trays with baking paper.
  • 4
    Cut both pastry sheets into four squares. Place about ½ cup of the pork mixture along one side of square; roll to enclose. Place, seam-side down, on tray. Repeat with remaining pastry squares and pork mixture.
  • 5
    Lightly beat remaining egg. Brush rolls with egg; sprinkle with combined seeds.
  • 6
    Bake rolls for 20 minutes or until pastry is golden and filling is cooked through. Cool.

More From Women's Weekly Food