Pork and Fennel Sausage Rolls
Pork and Fennel Sausage Rolls
Ingredients
- 2 sheets puff pastry, thawed
- 2 teaspoons fennel seeds, plus more for sprinkling
- 1 egg, beaten, for egg wash
- 500 grams pork sausage mince
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
In a food processor, combine the pork sausage mince and 2 teaspoons of fennel seeds. Pulse a few times until the fennel seeds are well incorporated and the mince is slightly finer, but not pureed.
⏱️ 3 min
- 3
Unroll one sheet of puff pastry onto a lightly floured surface. Cut the sheet lengthwise in half using a sharp knife, creating two narrower rectangular sheets.
⏱️ 2 min
- 4
Brush one long edge of each puff pastry strip with the beaten egg wash.
⏱️ 1 min
- 5
Divide the sausage mince mixture into two equal portions. Form each portion into a long, even log, slightly shorter than the length of the puff pastry strips. Place one log down the center of each puff pastry strip.
⏱️ 3 min
- 6
Carefully roll the puff pastry over the sausage mince, starting from the unbrushed side, until the edges meet. Press down firmly to seal the seam. Repeat with the second pastry strip and sausage log.
⏱️ 2 min
- 7
Transfer the two long sausage roll logs to the prepared baking sheet, seam-side down. Using a sharp knife, make several diagonal cuts across the top of each log, about 1/2 inch deep, without cutting all the way through.
⏱️ 2 min
- 8
Brush the entire surface of both sausage roll logs generously with the remaining egg wash. Sprinkle additional fennel seeds generously over the egg-washed logs.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage mince is cooked through. The internal temperature of the sausage should reach 71°C (160°F).
⏱️ 25 min•🌡️ 200
- 10
Once baked, carefully remove the hot sausage rolls from the baking sheet and transfer them to a wooden cutting board. Let them cool for a few minutes.
⏱️ 3 min
- 11
Using a sharp knife, cut the long sausage rolls into smaller, individual pieces (typically 2-3 inches long).
⏱️ 2 min
- 12
Serve warm, optionally with a side of ketchup for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork and Fennel Sausage Rolls
- 2 sheets puff pastry, thawed
- 2 teaspoons fennel seeds, plus more for sprinkling
- 1 egg, beaten, for egg wash
- 500 grams pork sausage mince
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
In a food processor, combine the pork sausage mince and 2 teaspoons of fennel seeds. Pulse a few times until the fennel seeds are well incorporated and the mince is slightly finer, but not pureed.
⏱️ 3 min - 3
Unroll one sheet of puff pastry onto a lightly floured surface. Cut the sheet lengthwise in half using a sharp knife, creating two narrower rectangular sheets.
⏱️ 2 min - 4
Brush one long edge of each puff pastry strip with the beaten egg wash.
⏱️ 1 min - 5
Divide the sausage mince mixture into two equal portions. Form each portion into a long, even log, slightly shorter than the length of the puff pastry strips. Place one log down the center of each puff pastry strip.
⏱️ 3 min - 6
Carefully roll the puff pastry over the sausage mince, starting from the unbrushed side, until the edges meet. Press down firmly to seal the seam. Repeat with the second pastry strip and sausage log.
⏱️ 2 min - 7
Transfer the two long sausage roll logs to the prepared baking sheet, seam-side down. Using a sharp knife, make several diagonal cuts across the top of each log, about 1/2 inch deep, without cutting all the way through.
⏱️ 2 min - 8
Brush the entire surface of both sausage roll logs generously with the remaining egg wash. Sprinkle additional fennel seeds generously over the egg-washed logs.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage mince is cooked through. The internal temperature of the sausage should reach 71°C (160°F).
⏱️ 25 min•🌡️ 200 - 10
Once baked, carefully remove the hot sausage rolls from the baking sheet and transfer them to a wooden cutting board. Let them cool for a few minutes.
⏱️ 3 min - 11
Using a sharp knife, cut the long sausage rolls into smaller, individual pieces (typically 2-3 inches long).
⏱️ 2 min - 12
Serve warm, optionally with a side of ketchup for dipping.
⏱️ 1 min