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


ingredients


filling


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



method


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