Pork and Fennel Sausage Rolls are a party appetizer you might want to try today. If you’re cooking party dinner from scratch, you might already have all the ingredients except for the minced pork. Think pigs in a blanket, but for grown-ups. These are finger-licking good. Seriously. You might even embarrass yourself by hovering over the plate, warning people that they ‘might not like these so that you can eat them all yourself.
Pork and Fennel Sausage Rolls
Print RecipeIngredients
- 1 1/2 tablespoon of olive oil
- 6 cloves of garlic, finely chopped
- 3 1/2 tablespoons of fennel seeds, finely chopped
- 4 thyme sprigs, leaves picked
- 5 1/2 ounces of onions, finely chopped
- 5 1/2 ounces of celery, finely chopped
- 5 1/2 ounces of carrots, finely chopped
- 2 pounds of lean minced ground pork
- 1 1/2 ounces of breadcrumbs
- 1 tablespoon of salt
- 3 teaspoons of white pepper
- Puff pastry
- Egg wash
- Fennel seeds for sprinkling
Instructions
- Heat oil over medium heat and add the garlic, fennel seeds and thyme until aromatic for 1 minute. Add onion and celery, cook for 5 minutes. Add carrots and cook 20 minutes or until mushy. Remove from heat and let cool.
- Put the ground pork in a large bowl and add the cooled veggies, breadcrumbs, salt and white pepper. Using your hands, mix well.
- Preheat oven to 400 degrees. Roll the puff pastry (that you bought) into a rectangle. Cut the pastry into 6 rectangles for about 6×12 inches each.
- Divide the filling mixture into 6 even-sized portions. Roll each portion out into a 12-inch long log (like a sausage without the casing). It should be about 1 1/4 inches in diameter. Place each log lengthways in the centre of the pastry rectangle and brush one long edge with egg wash.
- Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into 2 even-sized pieces and place them on a baking tray lined with baking paper. Brush the top of each roll with egg wash and sprinkle with fennel seeds.
- Reduce the oven temperature to 375 and bake for 35 to 40 minutes or until they are a golden brown roll of steaming oozing goodness. It sounds harder than it is.
