Fennel sausage rolls are basically Italianised sausage rolls. Traditionally, Italian sausages have fennel in them. You don’t need a lot of it to really elevate this from a humble pasty to a really bougie sausage roll. The thyme in there helps to round out the fennel so it doesn’t become overpowering. You want that subtle hint of seasoning, not an entire mouthful of it. The filling should be nice and juicy while the pastry is crisp and flaky. Perfect with tomato sauce, or on its own.
The idea for using bacon in this came from Recipe Tin Eats, a true culinary genius move. She also suggests using fennel although I find her particular portion just a tad bit overpowering. Still amazing though. I’ve had so many people request this recipe and once you’ve made it for your friends, they’d want to know too!
Makes 20 rolls (approx. 175 calories per roll)
Prep time 30 mins
Bake time 30-35 mins
2 bread slices, toasted and blitzed
1 onion, minced
2 cloves garlic, minced
2 celery stalks, finely chopped
200g streaky bacon, finely chopped
1 tbsp olive oil
500g pork mince
1 1/2 tsp fennel seeds, toasted
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 1/2 sheets puff pastry
1 egg, beaten (for egg wash)
Note: You can even make this in a sausage roll maker like this for when you’re on the move.
Toast the bread slices and blitz in a food procesor to make bread crumbs and set aside. If you have a Thermomix, place your bread crumbs in the mixing bowl and grate 15 sec/speed 7.
Blitz the onion, garlic, celery and bacon in a food processor. If you have a Thermomix, place them in the bowl and chop 5 sec/speed 5. Scrape down the sides of mixing bowl and repeat again.
In a non-stick pan, heat the olive oil and sautee the onion mixture until softened and fragrant. If you have a Thermomix, sautee for 3 minutes/120C/speed 2 with a splash guard. Strain over a sieve to get rid of excess juices and let it cool down for 15 minutes.
When it has cooled, mix through the bread crumbs, minced pork, egg, fennel seeds, thyme, salt and pepper. If you have a Thermomix, mix 30 seconds/reverse/speed 4.
Cut each pastry sheet in half and divide the filling into each one. Roll it up. You can make ahead up to this point and pop in teh fridge to cut up and bake later.
When ready to bake, preheat the oven to 200C (180C fan forced).
Cut up the rolls. I did 4 per rolls.
Brush the rolls with egg wash.
Pop in the oven for 20 minutes – it should turn a lovely golden brown. Then reduce the temperature to 180C (160C fan forced) and cook for a further 10-15 minutes until cooked through. Don’t overcook it or the filling can get dry although the lower temperature makes this less likely.
Serve with tomato sauce.
Step by Step Video
More Pork Recipes
- Tangzhong Chinese Sausage Rolls
- Sweet Chilli Pork Meatball Tacos
- Slow Braised Pork Belly
- Herbal Pork Noodle Soup
- Chinese Sticky Rice Parcel