Pork & Fennel Sausage Rolls

Prep Time
Cook Time
Ready In

"From Ben Middleton a 2012 Australian Masterchef finalist."

Original recipe yields 24 servings


  • Serving Size: 1 (104.4 g)
  • Calories 386.2
  • Total Fat - 25.4 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 47.8 mg
  • Sodium - 441.4 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.7 g
  • Protein - 14.9 g
  • Calcium - 38.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat oven to 180C.

Step 2

Saute the garlic, shallots, chilli and fennel in the oil over a medium heat for 3 minutes.

Step 3

Add 2 tablespoons fennel seeds and thyme leaves, stir for one minute util aromatic and then add the apple, carrot and cook for a further 3 minutes.

Step 4

Allow the mixture to cool.

Step 5

In a bowl, combine the pork mince with the vegetable mix, then add salt, pepper and breadcrumbs and sing your hands, mix the meat thoroughly for about 3 minutes to bring the mixture together.

Step 6

Roll our the pastry and cut into 6 long rectangles, 15cm by 30cm.

Step 7

Divide the filling into 6 even portions and roll each portion into a 30cm long x 3cm diameter log.

Step 8

Beat the egg in a dish for the egg wash.

Step 9

Place each log in the centre of the pastry and brush one long edge with the egg wash and then lift the non-washed egg and roll it firmly over the filling to join with the egg wash side underneath.

Step 10

Cut each roll into 3 even pieces and place on a baking tray.

Step 11

Finish each roll with egg was on top and sprinkle with remaining fennel seeds.

Step 12

Bake for 3 minutes or until golden brown

Tips & Variations

No special items needed.

1 Reviews


I cut this recipe in quarters and skipped the red chilli. It is good but I thought the cooking time is off - it needs to be cooked longer than indicated. An interesting recipe. Thanks for sharing!


review by:
(3 May 2015)