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Pork and Fennel Rolls » Simple and Healthy Recipe! ✅

These sausage rolls have been my party standard (and my favorite) for years. Along with the meatloaf, the sausage roll is a quintessential Australian snack, but here I season it with fennel seeds, taking inspiration from the sweet Italian sausages I often get from my butcher. You can cut them to any length you want, for a kids meal I would cut them say 4 inches so they can hold them but for parties I cut them about 2 inches so they are smaller. These are incredibly easy to make and you can even make them ahead of time and freeze them, just cook them for another 15 minutes. This recipe makes for a large batch, only half the total if you don’t want to make too many. —Alizanordin

ingredients
  • 3 pounds of ground pork

  • 8 ready-to-bake puff pastry sheets (I use Pepperidge farm)

  • 1/2 brown onion

  • 2 cloves of garlic

  • 1 tablespoon tomato sauce

  • 3 teaspoons of fennel seeds

  • 1/2 teaspoon dried oregano

  • 2 tablespoons olive oil

  • 3 teaspoons of salt

  • 1 teaspoon black pepper

  • 1 egg (to glaze)

Indications
  1. First, take the puff pastry out of the oven to thaw and preheat the oven to 380 degrees.

  2. Then beat the onion and garlic for 2 minutes in a blender until it forms a puree. In a skillet, heat the olive oil and brown the fennel seeds for about a minute until fragrant. Add the onion and garlic puree and stir continuously for about 5 minutes until the onions are cooked. I often add a pinch of salt to encourage the onions to sweat, which prevents them from burning. Let cool.

  3. In a large bowl, add all other ingredients: pork, ketchup, oregano, salt, pepper, and onion mixture and mix by hand until well blended. At this point, fry a small piece of the mixture to check the salt level. I usually put a little salt on it because when it is wrapped in the dough the sauce is just perfect.

  4. To make sausage rolls, place a long tube of stuffing on the side closest to you, a “tube” less than an inch will do. Pour a little water over the dough along the filling (the side farthest from you). Next, roll the dough over the filling, gently press to seal, and cut from the large dough. This ensures that the seal is under the roll, so it doesn’t open during cooking. Using a sharp knife, cut them to the length you prefer, the picture here shows them at 1.5 inches. You will find that you will get two rolls from one sheet, with about 2 inches of dough left over. Use these pieces too, just turn the dough over and repeat the process.

  5. Place on a baking sheet about 1 inch apart, glaze with beaten egg and cook for 35 minutes until golden brown.

  6. Traditionally you should serve them with ketchup but I can’t stand that so I love them plain. To a good time!

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