Go Back
–+ servings
Pork and Fennel Sausage Rolls sprinkle with poppy seeds on white plate
Print Recipe
5 from 2 votes

Pork and Fennel Sausage Rolls

Pork and Fennel Sausage Rolls are super delicious and easy to make! With apple sauce these pork fennel sausage rolls are juicy and tender!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch
Cuisine: Australian
Keyword: Pork and Fennel Sausage Rolls, Pork Fennel Sausage Rolls
Servings: 20
Calories: 484kcal
Author: Adrianne

Equipment

  • 1 Chopping board
  • 1 Sharp Knife
  • 1 Silicon Baking Mat
  • 1 Baking tray
  • 1 Food processor
  • 1 Zip lock bag
  • 1 Scissors
  • 1 Small mixing bowl
  • 1 Pastry Brush
  • 1 Mini whisk to beat the egg

Ingredients

  • 500 grams pork sausages Note 1
  • 500 grams pork mince Note 2
  • 1 tablespoon dried fennel seeds
  • 1 tablespoon dried onion Note 3
  • 3 tablespoon apple sauce Note 4
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 5 puff pastry sheets Note 5
  • 1 tablespoon poppy seeds Note 6

Instructions

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
  • Remove frozen puff pastry sheets from the freezer and allow to thaw. Note 7
  • Use a sharp knife and chopping board to remove the casing from the sausages. (Discard).
  • Add pork mince, pork sausages, fennel, apple sauce, dried onion, salt and pepper to the food processor (dice blade). Blitz for 20 to 30 seconds to combine.
  • Working one sheet at a time, place thawed puff pastry sheet onto chopping board. Spoon pork sausage mixture into a zip lock bag, squeeze out excess air and cut a corner approximately 1.5 cm.
  • Pipe the sausage mixture onto the pastry in one log line. Roll the pastry over and use the beaten egg to seal the gap with a slight over hang.
  • Cut the long sausage roll into 4 even portions. Place these onto baking tray.
  • Use a pastry brush to coat the top of each sausage roll with egg. Sprinkle poppy seeds over each.
  • Place on the middle shelf in the oven and bake for 25 to 30 mins.
  • Serve with sauce.

Notes

  • Note 1 Use regular pork sausages. The plainer you can get the better. We add our own seasonings so the sausages don't need to be gourmet or have additional ingredients. 
  • Note 2 Drain any excess moisture from the mince before putting it in the food processor. In USA, this is also known as ground mince. 
  • Note 3 This saves time and tears, it involves no chopping! You will find it in the herbs and spices section of the supermarket. Dried onion and dried onion flakes are the same thing. 
  • Note 4 If you want to, you can use ½ cup grated apple in place of the apple sauce. 
  • Note 5 I find it handy to always have some of these in my freezer. They are so versatile! 
  • Note 6 As an alternative you can use sesame seeds or dried herbs (such as thyme). 
  • Note 7 Frozen Puff Pastry sheets that are not fully thawed will crack when you try and roll them. Avoid this by ensuring that the sheets are fully thawed prior to use. 
  • I use 5 sheets of puff pastry and make 20 sausage rolls. You can also cut them into smaller portions and make 25 sausage rolls from 5 sheets of pastry. 

Nutrition

Calories: 484kcal | Carbohydrates: 28g | Protein: 13g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 355mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg