Pork Mince and Sage Damper Rolls

Jane Simpson

Inspired by the rustic heritage of Australian bush cooking, these Pork Mince and Sage Damper Rolls bring together the hearty warmth of traditional damper with a savory pork and herb stuffing. The fragrant earthiness of fresh sage pairs beautifully with the sweet notes of caramelized pork, nestled inside warm, crusty damper rolls. It's a modern twist on outback simplicity, ideal for sharing around a campfire or at your weekend brunch table.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Bread

Cuisine Other European

Servings rolls

Calories 484 kcal

Equipment

Mixing bowl

baking tray

parchment paper

Frying pan or skillet

Wooden spoon

sharp knife

Pastry brush

Oven

Ingredients

For the Pork Filling:

1 pound ground pork (minced pork) - preferably not too lean for better flavor
1 tablespoon olive oil - extra virgin preferred
1 cup yellow onion - finely chopped
2 cloves garlic - minced
1 tablespoon sage - fresh, finely chopped
1 teaspoon sea salt
0.5 teaspoon ground black pepper - freshly ground

For the Damper Dough:

3 cups self-rising flour - plus extra for dusting
1 teaspoon sea salt
1 cup buttermilk - cold
0.5 cup water - cold

Instructions

In a skillet over medium heat, add olive oil. Sauté onions for 5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
Add ground pork; cook for 8–10 minutes, breaking the meat apart until it’s browned and moisture has evaporated. Stir in chopped sage, salt, and pepper. Set aside to cool.
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
In a large bowl, mix flour and salt. Gradually add buttermilk and water while stirring to form a soft dough. It should be slightly tacky but not wet.
Lightly flour a work surface. Divide dough into 6 equal balls. Flatten each into a 4–5 inch circle. Add 2–3 tablespoons of pork filling to the center of each and pinch the dough around the filling to seal. Turn over seam-side down.
Place rolls on the baking tray. Lightly score tops with a cross using a sharp knife. Bake for 25–30 minutes until golden brown and cooked through. Center should sound hollow when tapped.
Let rest 5 minutes before serving warm.

Notes

For a spicier variation, add crushed fennel seeds or chili flakes to the pork filling.
If buttermilk isn’t on hand, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
To reheat, place in a 300°F (150°C) oven covered with foil for 10 minutes.

Nutrition

Calories: 484kcalCarbohydrates: 50gProtein: 22gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 59mgSodium: 863mgPotassium: 383mgFiber: 2gSugar: 3gVitamin A: 74IUVitamin C: 3mgCalcium: 82mgIron: 1mg

How did this recipe turn out for you?