Indulge in these delectable Pork, Fennel and Apple Sausage Rolls, a delightful twist on the classic savoury snack.
Perfectly spiced ground pork combined with the subtle sweetness of Granny Smith apples, the rich depth of aged cheddar, and the aromatic notes of fennel and thyme. Enveloped in flaky puff pastry and topped with sesame seeds, these sausage rolls are ideal for parties, picnics, or a cozy night in.
Pair them with a tangy honey mustard sauce for an extra layer of flavour that will keep you coming back for more.
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Ingredients
- Olive oil
- Fennel bulb
- Garlic cloves
- Dried thyme
- Ground pork
- Granny Smith apple
- Aged cheddar
- Sweet onion
- Jalapeño
- Flat-leaf parsley, chopped
- Eggs
- Black pepper
- Salt
- Frozen puff pastry
- Sesame seeds
Honey Mustard Sauce
- Honey
- Yellow mustard
- Dijon mustard
- Mayonnaise
- Apple cider vinegar
- Cayenne pepper, optional
See recipe card for quantites.
Instructions
Prepare the Pork Mixture
Heat the oil in a frying pan over medium heat. Add the fennel and thyme, cook, stirring occasionally, for 3 to 4 minutes. Add the garlic and cook for 3 to 4 minutes more or until fennel softens. Remove from heat and set aside to cool.
Place ground pork, apple, cheddar, onion, jalapeno, parsley, one egg, salt and in a bowl. Add the cooled fennel and mix well to combine.
TIP: Cook a tablespoon of the pork mixture in a pan to sample. Adjust the seasoning to your liking, if required.
Assemble the Sausage Rolls
On a lightly floured surface, working with one pastry sheet at a time, cut each pastry sheet into 3 even strips (approximately 3 ¼ inches x 11 inches). Brush the middle portion of each piece of cut pastry with a little dipping sauce, then one edge lengthwise with the beaten egg. On the opposite edge spread about ⅓ cup of the pork mixture, using your fingers to form an even row. Then tightly roll each piece to form a log.
Note: If you have the time, place the logs, seam side down on a parchment lined sheet pan and refrigerate for 30 minutes to an hour before this next step of cutting each log into 4 equal pieces. This will make cutting them easier and neater.
Cut the log into four equal pieces, then place them on a parchment lined sheet pan, seam side down, about 2 inches apart. (For this recipe amount I use two half sheet pans and put 20 on each pan.)
Repeat until all the logs are done.
Next, brush all the pieces with the beaten egg. Then sprinkle each piece with sesame seeds.
Refrigerate the trays for at least 30 minutes before baking.
Bake
When ready to bake, preheat the oven to 400°F convection.
Place the tray(s) in the oven and cook for 20 to 25 minutes, rotating halfway through, or until golden, puffed and cooked through.
Serve & Enjoy!
Serve with dipping sauce and enjoy!
Watch how this recipe was made here.
Tips
- Prep Your Ingredients: Dice the fennel, garlic, and onions finely to ensure they blend seamlessly into the pork mixture. Grate the apple just before mixing to prevent browning.
- Cool the Fennel Mixture: Allow the cooked fennel mixture to cool before adding it to the pork. This helps maintain the texture of the meat and ensures even cooking.
- Sample the Pork Mixture: Cook a tablespoon of the pork mixture in a pan to sample. Adjust the seasoning to your liking, if required.
- Use Cold Pastry: Partially thawed pastry sheets are easier to handle and cut. Keep the pastry cold to prevent it from becoming too soft and difficult to work with.
- Form Even Logs: Use your fingers to evenly distribute the sausage mixture on the pastry strip. Tightly rolling the pastry ensures the sausage rolls hold their shape during baking.
- Chill Before Cutting: Refrigerate the sausage logs before cutting them into smaller pieces. This step helps achieve cleaner cuts and better presentation.
- Egg Wash and Sesame Seeds: Brushing the sausage rolls with beaten egg gives them a beautiful golden colour, while sesame seeds add a delightful crunch and extra flavour.
- Bake Evenly: Rotate the baking trays halfway through the cooking time for even browning. Ensure the sausage rolls are golden and puffed before removing them from the oven.
- Serve with Dipping Sauce: The honey mustard sauce is a perfect complement to these sausage rolls. Prepare it in advance and let the flavours meld together while the rolls are baking.
Equipment Used
Prepared in the Hestan Duel Fuel Range, using the True Convection function to get light airy puff with a lovely crunch! Cooked on Hestan Culinary OvenBond Sheet Pans. Proud Hestan and Hestan Culinary. Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe for Pork, Apple & Fennel Sausage Rolls please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Pork, Fennel and Apple Sausage Rolls
Ingredients
- ½ tablespoon olive oil
- 1 fennel bulb finely diced (about 1 cup)
- 3 garlic cloves crushed
- 1 teaspoon dried thyme
- 500 g ground pork
- 1 Granny Smith apple peeled, grated
- ½ cup grated vintage cheddar
- 3 tablespoons sweet onion finely diced
- 1 jalapeño finely diced, seeds & membrane optional, (about 4 tablespoons)
- 2 tablespoons flat-leaf parsley chopped
- 2 eggs lightly beaten, divided
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 sheets frozen puff pastry partially thawed
- 2 tablespoons sesame seeds
Honey Mustard Sauce
- 5 tablespoons honey
- 3 tablespoon yellow mustard
- 3 tablespoon Dijon mustard
- 3 teaspoon mayonnaise
- 1 ½ teaspoons apple cider vinegar
- ¼ teaspoon cayenne pepper optional
Instructions
Prepare the Pork Mixture
- Heat the oil in a frying pan over medium heat. Add the fennel and thyme, cook, stirring occasionally, for 3 to 4 minutes. Add the garlic and cook for 3 to 4 minutes more or until fennel softens. Remove from heat and set aside to cool.
- Place ground pork, apple, cheddar, onion, jalapeno, parsley, one egg, salt and in a bowl. Add the cooled fennel and mix well to combine.
- TIP: Cook a tablespoon of the pork mixture in a pan to sample. Adjust the seasoning to your liking, if required.
Assemble the Sausage Rolls
- On a lightly floured surface, working with one pastry sheet at a time, cut each pastry sheet into 3 even strips (approximately 3 ¼ inches x 11 inches). Brush the middle portion of each piece of cut pastry with a little dipping sauce, then one edge lengthwise with the beaten egg. On the opposite edge spread about ⅓ cup of the pork mixture, using your fingers to form an even row. Then tightly roll each piece to form a log.
- Note: If you have the time, place the logs, seam side down on a parchment lined sheet pan and refrigerate for 30 minutes to an hour before this next step of cutting each log into 4 equal pieces. This will make cutting them easier and neater.
- Cut the log into four equal pieces, then place them on a parchment lined sheet pan, seam side down, about 2 inches apart. (For this recipe amount I use two half sheet pans and put 20 on each pan.)
- Repeat until all the logs are done.
- Next, brush all the pieces with the beaten egg. Then sprinkle each piece with sesame seeds.
- Refrigerate the trays for at least 30 minutes before baking.
Bake
- When ready to bake, preheat the oven to 400°F convection.
- Place the tray(s) in the oven and cook for 20 to 25 minutes, rotating halfway through, or until golden, puffed and cooked through.
Serve & Enjoy!
- Serve with dipping sauce and enjoy!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Video
Notes
- Prep Your Ingredients: Dice the fennel, garlic, and onions finely to ensure they blend seamlessly into the pork mixture. Grate the apple just before mixing to prevent browning.
- Cool the Fennel Mixture: Allow the cooked fennel mixture to cool before adding it to the pork. This helps maintain the texture of the meat and ensures even cooking.
- Sample the Pork Mixture: Cook a tablespoon of the pork mixture in a pan to sample. Adjust the seasoning to your liking, if required.
- Use Cold Pastry: Partially thawed pastry sheets are easier to handle and cut. Keep the pastry cold to prevent it from becoming too soft and difficult to work with.
- Form Even Logs: Use your fingers to evenly distribute the sausage mixture on the pastry strip. Tightly rolling the pastry ensures the sausage rolls hold their shape during baking.
- Chill Before Cutting: Refrigerate the sausage logs before cutting them into smaller pieces. This step helps achieve cleaner cuts and better presentation.
- Egg Wash and Sesame Seeds: Brushing the sausage rolls with beaten egg gives them a beautiful golden color, while sesame seeds add a delightful crunch and extra flavor.
- Bake Evenly: Rotate the baking trays halfway through the cooking time for even browning. Ensure the sausage rolls are golden and puffed before removing them from the oven.
- Serve with Dipping Sauce: The honey mustard sauce is a perfect complement to these sausage rolls. Prepare it in advance and let the flavours meld together while the rolls are baking.
Really liked this lighter version of the sausage roll. Nice combination of flavours!
Thanks Shanley!
We are so happy to hear you enjoyed these as much as we did!
Have a great night!
Elaine & James