Pork and fennel sausage rolls

Ingredients

• 3 tbsp olive oil
• 1 small onion, diced
• 3 tbsp chopped garlic
• 2 tbsp fennel seeds, plus extra for topping
• 500 g pork mince
• ½ cup white breadcrumbs
• 2 eggs (1 egg for mixture + 1 egg, lightly beaten, for brushing
• salt and black pepper
• 1 pack butter puff pastry, thawed but still cold

Instructions

1. Preheat oven to 220˚C (200˚C fan-forced) and line a baking tray with baking paper.
2. In a medium frying pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened. Add the fennel seeds and cook for 1 minute, or until fragrant. Remove from the heat and allow to cool.
3. In a large bowl, combine the pork mince, breadcrumbs, 1 egg and the onion mixture. Season with salt and pepper and mix well to combine.
4. Shape the sausage mixture into two 40 cm x 4 cm sausages. Place each sausage onto one pastry sheet, then roll up to enclose. Trim any excess pastry.
5. Place the sausage rolls, seam-side down onto a cutting board. Using a pastry brush, brush the tops of the sausage rolls with beaten egg, then sprinkle with extra fennel seeds. Cut into 5 cm pieces, then place on the lined baking tray. Bake for 20-25 minutes, or until golden and cooked through.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.