Hello Everyone. I have a quick post today to share this amazing and simple Pork & Fennel Sausage Roll recipe which I whipped up on the weekend to take to my friends house party. Originally the recipe is from the Bourke St Bakery Cookbook but I cheated with it slightly and didn’t make the puff pastry from scratch. Store bought puff pastry seemed to do the trick just as well.

Pork & Fennel Sausage Roll - Bourke St Bakery Recipe - My Kiki Cake

I altered the ingredients slightly as well…anything I added which is not in the originaly recipe is in italics. 

Ingredients:

(Makes 20)

30 ml (1 1/2 Tablespoons) Extra Virgin Olive Oil

6 Garlic Cloves finely chopped

40gm Fennel Seeds finely chopped

4 Thyme Sprigs leaves picked

150gm Brown Onions finely chopped

150gm Celery finely chopped

150gm Carrots finely chopped

1.2kg Lean Mince Pork

40gm Bread Crumbs

20gm Salt

15gm White Pepper  I used Ground Black Pepper instead

1 Packet Puff Pastry 

1 Tablespoon Chilli Flakes

150gm Pine Nuts

Egg Wash – 1 whisked egg

Fennel Seeds for sprinkling

Pork & Fennel Sausage Rolls - Bourke St Bakery Recipe -  Inside shot

  1. Heat the oil in a saucepan. Add the garlic and cook for 30 seconds.
  2. Add the fennel and thyme and stir until aromatic. Add the pine nuts, onion and celery and cook for 5 minutes, until onions are browned. Add the carrots and cook for 20 minutes, until very soft. Remove from heat and allow to cool.
  3. Place pork mince in a large bowl and add the cooled vegetable mixture, salt, breadcrumbs, chilli flakes and black pepper. Using your hands, mix the meat forcefully for 3 minutes to combine.
  4. Lay out your store bought puff pastry sheets and cut each in half. Pre-heat the oven to 200C.
  5. Divide the filling mixture onto the puff pastry along the long edge. Roll them up and use the egg wash to seal the ends.
  6. Cut the sausage rolls into the size you like (I cut each log into three).
  7. Place them on baking paper lined trays and brush with the egg wash and sprinkle with a few more fennel seeds (Be wary that the fennel seeds can go very bitter when cooked so I limited the amount I put on top).
  8. Reduce the oven temperature to 190C and bake for 30-40 minutes, or until golden brown.

Pork & Fennel Sausage Roll - Bourke St Bakery Recipe - Served with some tomato & chilli sauce

I served mine with a tomato & chilli sauce (you literally mix the two sauces together). A tomato chutney would go really well with these though if you have that at home.

Pork & Fennel Sausage Roll - Bourke St Bakery Recipe - My Kiki Cake - Ready to eat and so simple to make

So simple and so tasty.

Bon Appetit xxx