"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Pork + Fennel Sausage Rolls

By The IQS Dude Approved Cookbook

I Quit Sugar - Pork + Fennel Sausage Rolls
Photo by: Ella Martin
  • 12 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar - Pork + Fennel Sausage Rolls
Photo by: Ella Martin

This simple sausage roll recipe is perfect to whip up for a party or barbecue when tasty finger food is in order! Freeze a batch and have them on hand to whack in the oven when you're in a pinch.  

Servings: 12
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 1 tablespoon olive oil.
  • 1 onion, diced.
  • 300 g pork mince.
  • 1 teaspoon fennel seeds, crushed.
  • 2 cloves garlic, minced.
  • 1 carrot, grated.
  • 1 zucchini, grated with extra liquid squeezed out.
  • Sea salt and freshly ground black pepper, to taste.
  • 2 sheets butter puff pastry.
  • 1 egg, lightly beaten.
  • 1 teaspoon sesame seeds.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Heat oil in a pan on a low-medium heat. Add in onion and cook until translucent, about 2 minutes. Add in garlic and fennel seeds and cook for 1 minute. Add into a mixing bowl with pork, carrot, zucchini, salt and pepper.

3. Slice each sheet of puff pastry in half and place a quarter of the mixture down the middle. Pat into a long sausage shape. Brush sides of the pastry with whisked egg. Fold both sides of the pastry over into the middle, do as firmly as possible.

4. Cut into 6 equal lengths and transfer to a baking tray. Brush with more egg mixture and sprinkle with sesame seeds. Repeat this with remaining pastry and place tray into the oven. Bake for 25-30 minutes or until cooked through, puffed and golden.


Note

Whip up a batch of Homemade Tomato Sauce to serve!

This simple sausage roll recipe is perfect to whip up for a party or barbecue when tasty finger food is in order! Freeze a batch and have them on hand to whack in the oven when you're in a pinch.

Ingredients

  • 1 tablespoon olive oil.
  • 1 onion, diced.
  • 300 g pork mince.
  • 1 teaspoon fennel seeds, crushed.
  • 2 cloves garlic, minced.
  • 1 carrot, grated.
  • 1 zucchini, grated with extra liquid squeezed out.
  • Sea salt and freshly ground black pepper, to taste.
  • 2 sheets butter puff pastry.
  • 1 egg, lightly beaten.
  • 1 teaspoon sesame seeds.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Heat oil in a pan on a low-medium heat. Add in onion and cook until translucent, about 2 minutes. Add in garlic and fennel seeds and cook for 1 minute. Add into a mixing bowl with pork, carrot, zucchini, salt and pepper.

3. Slice each sheet of puff pastry in half and place a quarter of the mixture down the middle. Pat into a long sausage shape. Brush sides of the pastry with whisked egg. Fold both sides of the pastry over into the middle, do as firmly as possible.

4. Cut into 6 equal lengths and transfer to a baking tray. Brush with more egg mixture and sprinkle with sesame seeds. Repeat this with remaining pastry and place tray into the oven. Bake for 25-30 minutes or until cooked through, puffed and golden.

Note

Whip up a batch of Homemade Tomato Sauce to serve!