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!
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.
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.
- 1 tb extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1tb fennel seeds, ground using a mortar and pestle
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1kg minced pork
- 20g breadcrumbs
- Salt and pepper to taste
- Puff pastry
- 1 egg, whisked
- Fennel seeds for sprinkling
- 1. Heat the oil in a saucepan. Add the garlic and cook for 30 seconds. Add the fennel and stir until aromatic.
- 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. 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. Preheat the oven to 200c.
- 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. Shape the sausage filling into long logs and place it in the middle of each piece of pastry.
- 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. Bake for 40 minutes, or until the sausage rolls are golden brown.