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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

Pork and fennel sausage rolls Credit: Kitti Gould

  • serves

    4-6

  • prep

    10 minutes

  • cook

    25 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

25

minutes

difficulty

Easy

level

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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.

Stream free On Demand

Thumbnail of Favourite TV Dinners

Favourite TV Dinners

Watch The Full Episode Here
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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 23 November 2023 11:06am
By Carol Ferrone
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