Saturday, March 12, 2011

Sausage rolls that both you and your little ones will love.

Photography by Amanda McLauchlan

I've made these pork and fennel sausage rolls on a number of occasions and it seems that the oldies love these just as much as the kids. They are slightly more gourmet than you average sausage roll, but the flavours are not too much for the little ones. I always make double the amount and then divide them all up into serving sizes and store them in sandwich bags. Just add a little bit of mash potato and some veg, and this makes for a very easy meal. 


1 tsp fennel seeds, plus extra to sprinkle
1 tsp brown mustard seeds
1/2 tsp cumin seeds
1 onion, finely chopped
80g sliced pancetta, chopped
450g pork mince
2 cups (140g) fresh breadcrumbs
1/3 cup roughly chopped flat-leaf parsley
Finely grated zest of 1 orange
2 eggs, lightly beaten
375g block frozen puff pastry, thawed
Sesame to sprinkle
Tomato sauce, to serve

1.Preheat oven to 200°C and line a tray with baking paper. Toast spices in a dry frypan over medium heat for 1-2 minutes 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 5 minutes 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 20-25 minutes until golden and cooked. 

This recipe was found on


  1. Sash made these tonight and they rocked! Thank you! And Neil and Steph's car broke down while they were outside so they stayed for dinner and it easily fed 4 adults and 3 hungry kiddies! Plus leftovers! Thank you. xxxx

  2. Thanks Don, you can't fail with these beauties. And as you mention, they make loads, so they are perfect for entertaining. I love hearing that people are cooking these recipes. Thank you.