Monday 18 December 2017

Fennel, Pork and Apple Sausage Rolls

Fennel, Pork and Apple Sausage Rolls
Fennel, Pork and Apple Sausage Rolls

Lilly Higgins

Sausage rolls are the perfect picnic food -- sturdy, portable, filling and delicious. Here, I've combined grated apple, a little Dijon mustard and fennel seeds to create a sweet and fruity sausage roll that tastes great with tomato chutney and salads.

Makes six to eight.


For the pastry 300g plain flour

160g butter, cold and cubed

70ml ice-cold water For the filling 500g good-quality sausage meat

2 apples, coarsely grated

2 tsps fennel seeds, toasted and crushed slightly

1 tsp Dijon mustard

Salt and pepper

Extra fennel seeds to garnish

1 egg, beaten with a little water


First, make the pastry. Place the flour and butter into a food processor and combine until it resembles coarse breadcrumbs.

Carefully add the water until it forms a dough. Stop once it comes together.

This can also be done by hand using a round-bladed knife or your fingers to mix.

Flatten the dough into a disc and place in the fridge to chill for 30 minutes.

Pre-heat the oven to 220°C. Line a baking tray with parchment.

Mix the filling ingredients together until well combined.

Roll the pastry out on a floured surface till about ½cm thick and in a large, long rectangle. Mould the meat into a sausage shape as long as the pastry and place on one side of the strip.

Brush the edge with egg wash and fold over to seal and enclose the meat. Divide into eight individual rolls, brush with egg wash, sprinkle with fennel seeds and place on the baking tray.

Bake for 25-30 minutes until golden and cooked through. Cool on a rack.

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