pork + fennel sausage rolls with homemade bbq sauce

Updated: Sep 11, 2019

makes 40 mini sausage rolls

prep time: 25 mins

cook time 25 mins



500g pork mince (fatty if possible)

500g beef mince

2 tbsp fennel seeds, toasted & crushed

2 tbsp worcestershire sauce

1 tbsp ketchup

1 tsp dijon mustard

1/2 red onion, diced

2 cloves garlic, crushed

2 tbsp thyme, chopped

1/4 cup breadcrumbs

2 eggs

salt and pepper to taste

5 sheets puff pastry

1 egg, whisked

sesame seeds

bbq sauce

1 3/4 cups ketchup

1 tbsp honey

1 tbsp sriracha

3/4 cup apple cider vinegar

2 tbsp worcestershire sauce

1/4 cup brown sugar


combine the filling ingredients and mix well with hands

take a handful of the mixture onto a sheet of defrosted puff pastry, make sure there's enough room to make two sausage rolls per sheet of puff

smooth out the filling into a log shape along the puff pastry around 4cm wide. brush above the filling with whisked egg so as you roll them over the pastry sticks together

transfer your sausage rolls onto a lined baking tray seam side down and refrigerate for 15 minutes

once you're ready to bake your rolls brush the top of them with the whisked egg, a sprinkle of sesame seeds then cut into 6 bite sized pieces

bake for 25 minutes until puffed and golden

for the bbq sauce combine all ingredients in a saucepan and simmer for 15 minutes