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Home made Sausage Rolls with Pork and Fennel


Servings : 20

This is an all year-round favourite in our house.  A perfect pairing with our home-made Tomato Sauce and Spicy Tomato Sauce.

Fennel seeds can add an extra burst of flavour, but definitely not a necessity if not your thing!

 Plus, you can make sausage rolls in advance and freeze until you want to use them.  Perfect for preparation in advance.


  • 150 g fatty bacon (finely chopped)
  • 500 g pork mince (ground with fat)
  • ½ tsp extra virgin olive oil
  • 1 tsp FreeFOD garlic replacer or 1 tsp Cobram Garlic infused EVO
  • 1 celery stick (finely chopped)
  • ½ cup green spring onions (optional)
  • ¾ Cup bread crumbs (we used Spelt Sourdough)
  • 1 egg
  • ½ tsp sea salt
  • Ground black pepper to taste
  • 2 tsp fennel seeds (optional) 

Baking & to serve


  1. Heat oil in a fry pan (non-stick) on medium heat.
  2. Sauté celery until soft, then add bacon and cook for 2 minutes
  3. Add green spring onions and cook for a further minute, then cool the mixture
  4. Add remaining ‘main ingredients’ into a mixing bowl. Mix well
  5. Lay out a rectangle of pastry, brush egg along on side of the long edge
  6. Take 1/5th of the filling and shape into a long ‘cigar’ shape down the middle of the rectangle of pastry. Make sure the mixture if compacted
  7. Brush edge of pastry with egg mixture. Roll up, finishing with the seam side down.
  8. For best results refrigerate (under glad wrap) for minimum an hour


  • Preheat oven to 180c
  • Cut each log into the length you require, we suggest in half
  • Brush with egg
  • Score the top of the pastry with a nice pattern, making sure not to cut the pastry through
  • Line 2 baking trays with baking paper
  • Bake for 30-35 minutes or until deep golden brown