Pork & Fennel Sausage Rolls
Golden, flaky, and full of flavour — these homemade sausage rolls bring together buttery pastry and a savoury pork and fennel filling. Perfect for entertaining, picnics, or simply a cosy afternoon snack straight from the oven.
Makes 12–16 pieces
Ingredients
30 g butter
2 tbsp olive oil
1 brown onion, diced
½ fennel bulb, diced
2 cloves garlic, chopped
1 ½ tsp fennel seeds
500 g good-quality pork and fennel sausages, skins removed
1 tbsp Dijon mustard
1 tsp dried oregano
1 tsp sea salt flakes
1 egg yolk
3 tbsp panko breadcrumbs
3 sheets butter puff pastry, thawed
1 egg, lightly whisked (for brushing)
Fennel and sesame seeds, for topping
Preheat oven to 200°C fan-forced (add low steam if available).
Method
Melt the butter and olive oil in a frying pan over medium heat. Add the diced onion and fennel, and cook until soft and translucent. Stir in the garlic and fennel seeds and cook for another minute. Allow the mixture to cool slightly.
In a large bowl, combine the sausage meat, mustard, egg yolk, cooled onion mixture, dried oregano, breadcrumbs, and salt. Mix until evenly combined.
Divide the sausage mixture into three portions. Place one portion along the lower edge of a sheet of pastry, leaving enough room to roll it into a log. Roll tightly to enclose, then repeat with the remaining mixture and pastry sheets.
Place the rolls seam-side down on a lined baking tray. Brush with egg wash and sprinkle with fennel and sesame seeds.
Bake in the preheated oven for 35–40 minutes, or until the pastry is puffed and golden brown.
Allow to rest for 5 minutes before slicing diagonally. Serve warm with chunky tomato chutney.
Cook’s Tip
These sausage rolls can be assembled, covered, and frozen before baking — perfect to have on hand for a rainy day or when unexpected guests arrive.
Enjoy!
