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Pork sausage rolls

  • 0:05 Prep
  • 1:30 Cook
  • Makes 8


  • 1 tbs extra virgin olive oil
  • 2 brown onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 bunch fresh sage, chopped
  • 10g crushed fennel seeds
  • Pinch of smoked paprika
  • Pinch of cayenne pepper
  • 300g good-quality pork mince
  • 1 egg yolk
  • 2 sheets frozen butter puff pastry, partially thawed, cut into eight 12cm squares
  • 1 egg, lightly whisked

Red pepper jam

  • 50ml extra virgin olive oil
  • 6 red capsicums, chargrilled, peeled, seeded, chopped
  • 4 star anise
  • 1 cinnamon stick
  • 100g brown sugar
  • 150ml red wine vinegar
  • 50ml hot sauce
  • 340g btl red peppers, drained, processed


  • 1
    For jam, heat oil in a saucepan over medium heat. Stir in capsicum, star anise and cinnamon for 2 minutes. Add sugar, vinegar, sauce and peppers. Reduce heat to low. Stir for 15-20 minutes or until reduced by half. Season. Cool.
  • 2
    Heat oil in a frying pan over low heat. Stir in onion, garlic, sage and fennel for 5 minutes. Stir in paprika and cayenne pepper. Cool.
  • 3
    Place mince in a bowl. Add onion mixture and egg yolk. Season and combine. Shape into eight 12cm logs. Chill for 30 minutes.
  • 4
    Preheat oven to 200°C/180°C fan forced. Place pork mixture along centre of each pastry square. Fold pastry over filling, pressing to seal. Place, seam-side down, on lined tray. Brush with egg. Bake for 25-30 minutes or until cooked. Serve with jam.

Source: taste.com.au


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