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Pork and fennel sausage rolls

Pork and fennel sausage rolls

Tristan Alexander

Tristan Alexander

Prep 1 hr1h
Cook 30 mins30m
Makes 16

Create posh party food with a grown-up, spiced pork version of the classic sausage roll.

Ingredients

  • 1 tsp fennel seed (plus extra to sprinkle)
  • 1 tsp brown mustard seed
  • 35 g cumin seed
  • 1 pc onion (finely chopped)
  • 80 g sliced pancetta (chopped)
  • 450 g pork mince
  • 2 cups fresh breadcrumb (soft white, made from day-old bread)
  • 0.75 cups flat-leaf parsley (roughly chopped)
  • 1 pc orange (Finely grated zest)
  • 2 pcs egg (lightly beaten)
  • 1 block frozen puff pastry (thawed)
  • sesame (to sprinkle)
  • poppyseed (to sprinkle)
  • tomato chutney or sauce (to serve)

Instructions

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  • 1
    Preheat oven to 200°C and line a tray with baking paper. Toast spices in a dry frypan over medium heat for until fragrant. Pound the spices in a mortar and pestle until finely ground. Set aside. Return pan to medium heat. Cook onion and pancetta for or until onion softens, stirring. Add spices, then cool.
  • 2
    Add onion mixture to a large bowl with pork, crumbs, parsley, zest and half the egg. Season and mix well, then refrigerate until needed.
  • 3
    Roll out pastry on a floured surface to a 5mm-thick, 40cm x 28cm rectangle, then halve into 2 long rectangles. Shape pork into two 40cm sausages, about 4cm wide. Place 1 sausage on each pastry rectangle, then roll up to enclose. Turn rolls seamside down, brush with egg and sprinkle with fennel, sesame and poppyseed. Cut on an angle into 5cm pieces, then place on tray and bake for until golden and cooked. Serve with chutney.

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