Pork and fennel sausage rolls

These classic pork and fennel sausage rolls are perennial Australian favourite snack. Pork mince, garlic, onion and fennel seeds are wrapped in a thin layer of buttery puff pastry and then baked until golden brown. Add a sprinkling of extra fennel seeds to the top of the pastry for an extra hint of anise sweetness.

Pork and fennel sausage rolls Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 3 tbsp olive oil
• 1 small onion, diced
• 3 tbsp chopped garlic
• 2 tbsp fennel seeds, plus extra for topping
• 500 g pork mince
• ½ cup white breadcrumbs
• 2 eggs (1 egg for mixture + 1 egg, lightly beaten, for brushing
• salt and black pepper
• 1 pack butter puff pastry, thawed but still cold

Instructions

1. Preheat oven to 220˚C (200˚C fan-forced) and line a baking tray with baking paper.
2. In a medium frying pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened. Add the fennel seeds and cook for 1 minute, or until fragrant. Remove from the heat and allow to cool.
3. In a large bowl, combine the pork mince, breadcrumbs, 1 egg and the onion mixture. Season with salt and pepper and mix well to combine.
4. Shape the sausage mixture into two 40 cm x 4 cm sausages. Place each sausage onto one pastry sheet, then roll up to enclose. Trim any excess pastry.
5. Place the sausage rolls, seam-side down onto a cutting board. Using a pastry brush, brush the tops of the sausage rolls with beaten egg, then sprinkle with extra fennel seeds. Cut into 5 cm pieces, then place on the lined baking tray. Bake for 20-25 minutes, or until golden and cooked through.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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