How to make Bourke Street Bakery’s pork and fennel sausage rolls

Cooking the carrot, onion and fennel seeds for the sausage rolls

I hosted a very crazy party at my place on Saturday.  The guests spilled drinks everywhere, spread food all over the floor and one of them vomited a few times.  Yes it was wild times at the joint first birthday party for our mothers group.  Those one year olds really know how to trash a house!

Pork & fennel

I wanted to make something for the big event which was easy to eat with one hand while holding a drink and a squealing child in the other.  With our current wintery weather a batch of homemade sausage rolls seemed like the perfect dish.  My go to sausage roll recipe features pork, sage and apple and I’ve also been known to turn out a fiery set of chorizo sausage rolls but I wanted something a little tamer which the kids could also eat.  So I turned to one of Australia’s most famous sausage rolls – the Bourke Street Bakery pork and fennel sausage rolls.  

DSC06270
Grinding the fennel seeds for Bourke Street Bakery’s pork and fennel sausage rolls

Most of these ended up ground into the floor (one year olds are so unappreciative) but those that did make it to the adults were pretty damn tasty.  Just be careful not to overdo the fennel as it can easily overpower the rest of the flavours – you want a slight fennel kick rather than a sausage roll that tastes like licorice.

Cooking the carrot, onion and fennel seeds for the sausage rolls
Cooking the carrot, onion and fennel seeds for the sausage rolls
Pork and fennel sausage rolls
Yields 40
Write a review
Print
Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
62 calories
1 g
26 g
3 g
8 g
1 g
32 g
25 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
32g
Yields
40
Amount Per Serving
Calories 62
Calories from Fat 26
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 26mg
9%
Sodium 25mg
1%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 8g
Vitamin A
5%
Vitamin C
1%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tb extra virgin olive oil
  2. 2 garlic cloves, finely chopped
  3. 1tb fennel seeds, ground using a mortar and pestle
  4. 1 onion, finely chopped
  5. 1 carrot, finely chopped
  6. 1kg minced pork
  7. 20g breadcrumbs
  8. Salt and pepper to taste
  9. Puff pastry
  10. 1 egg, whisked
  11. Fennel seeds for sprinkling
Instructions
  1. 1. Heat the oil in a saucepan. Add the garlic and cook for 30 seconds. Add the fennel and stir until aromatic.
  2. 2. Add the onion and cook for 5 minutes, until the onions are softened then add the carrots and cook for 20 minutes, until soft. Remove from heat and allow to cool.
  3. 3. Put the pork mince in a large mixing bowl and add the cooled vegetable mixture, salt, pepper and breadcrumbs. Use your hands to combine the ingredients.
  4. 4. Preheat the oven to 200c.
  5. 5. Roll out the pastry onto a lightly floured surface and cut into lengths which are about 10 cm x 30cm. If you are using sheets of pastry cut the pastry sheets in half.
  6. 6. Shape the sausage filling into long logs and place it in the middle of each piece of pastry.
  7. 7. Roll them up and brush with the egg on top. Cut the sausage rolls into the size you want and sprinkle with fennel seeds.
  8. 8. Bake for 40 minutes, or until the sausage rolls are golden brown.
Adapted from Bourke Street Bakery
beta
calories
62
fat
3g
protein
8g
carbs
1g
more
Adapted from Bourke Street Bakery
Gourmet Chick http://www.gourmet-chick.com/
Rolling out the sausage mixture on the pastry
Rolling out the sausage mixture on the pastry

 

 

 

 

 

10 comments

  1. How big is the sausage roll you have provided the calorie count for?

    1. Hi Phil. The calorie count generates automatically and so is just a guide but I would assume it is the size of the sausage rolls in the photograph (party size) as that is what the quantities in the recipe are for.

  2. Great photos! I had the same dish last week and the family loved it. I’m sure this version will do good or even better!

    Julie
    Gourmet Getaways

  3. I love pork and fennel and the BSB ones are so good! LOL at the wild 1 year olds 😛

  4. Italy means “picturesque”. I fell for that lobster pasta. So creative and yummy-looking!

    Julie
    Gourmet Getaways

  5. Julie – Which recipe did you use?

    Lorraine – It’s a classic combination isn’t it. So good.

  6. I made 140 of these little gems for a pancreatic cancer fund raiser and they went down a treat, thank you.

  7. This is really delicious. Thank you for sharing the recipe

  8. GRAEME LOWRY-JONES

    My first batch of these has been a disaster as the pork has let out too much liquid and the puff pastry was soaking in it. Can I save the pork and re-cook it with new pastry? I would suggest the recipe say to put the sausage rolls on a cake tray for cooking to let the liquid drain away?

    1. Hi Graeme – Sorry to hear that. It’s not a problem I had and I’ve tried this recipe a few times was the pork mince very watery? Maybe a supermarket batch? Cheers Cara

Leave a Reply

Your email address will not be published. Required fields are marked *