Pork and Fennel Sausage Rolls

Name: Pork and Fennel Sausage Rolls
Yield: Makes 12
Cuisine: Australia
Ingredients: 6 garlic cloves, finely chopped; 30 ml (1 fl oz/1½ tablespoons) extra virgin olive oil; 1 quantity puff pastry; 1.2 kg (2 lb 10 oz) lean minced (ground) pork; 40 g (1½ oz) dry breadcrumbs; 150 g (5½ oz) carrots, finely chopped; 150 g (5½ oz) celery, finely chopped; egg wash, for brushing; 40 g (1½ oz/3½ tablespoons) fennel seeds, finely chopped; 15 g (½ oz/3 teaspoons) white pepper; 150 g (5½ oz) brown onions, finely chopped; fennel seeds, for sprinkling; 4 thyme sprigs, leaves picked; 20 g (¾ oz/1 tablespoon) salt

Preparation info

Makes
12

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Sydney’s best butcher shops are filled with a multitude of gourmet sausages for sale and we have often thought that these flavours would taste far better wrapped in butter and flour than bung. (Bung, if you’re wondering, is the name for sausage skin, which is made from animal intestine.)

Sydney’s backyards are always alive with pork and fennel sausages rolling on barbecues, so we knew this sausage roll would be popular, but we never dreamed it would be this popular. Sydneysiders are