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Pork & Fennel Sausage Rolls with Chilli Jam

Try these delicious sausage rolls!


  • 6 cloves garlic, diced

  • 6 shallots, diced

  • ½ - 1 red chilli, diced

  • 1 fennel bulb, diced

  • 1 tbs olive or vegetable oil

  • ¼ cup fennel seeds

  • 4 thyme sprigs, leaves removed

  • ½ -1 apple, preferably Granny Smith, grated

  • ½ -1 carrot, finely grated

  • 1kg pork mince

  • 1 tbs salt

  • 1 tbs pepper

  • 40g breadcrumbs

  • 4 sheets ready made puff pastry

  • 1 egg for egg wash

  • Chilli Jam

  • Serves 4

  • ½ red onion, diced

  • 1 clove garlic, finely sliced

  • 1 thyme sprig, leaves removed

  • 1 tsp olive oil

  • 500g ripe roma tomatoes, deseeded and

  • diced

  • 6 long red chillies, chopped

  • 200g brown sugar

  • 40ml white wine vinegar

  • 2 tbs lemon juice

  • 1 tbs fish sauce

  • 1 tsp salt

  • 1 tsp fresh ginger, peeled and grated


  • 1.

    Preheat the oven to 180°C.

  • 2.

    In a large frying pan, sauté the garlic, shallots, chilli and fennel in the oil over a medium heat for 3 minutes. Add 2 tablespoons of the fennel seeds and thyme leaves. Stir for one minute until aromatic.

  • 3.

    Add the apple and carrot and cook for a further 3 minutes. Allow the mixture to cool. Squeeze excess liquid from the mixture.

  • 4.

    In a bowl, combine the pork mince with the vegetable mixture . Add salt, pepper and breadcrumbs. Using your hands, mix thoroughly for about 3 minutes to bring the mixture together.

  • 5.

    Roll out the pastry and cut into 6 long rectangles, 15 x 30cm.

  • 6.

    Divide the filling into 6 even portions and roll each portion into a 30 x 3cm log.

  • 7.

    Separate the egg white and egg yolk. Place each pork mince log in the centre of each pastry rectangle. Brush one long edge with the egg yolk wash. Lift up the non-washed edge and roll it firmly over the filling to join with the egg yolk wash side underneath.

  • 8.

    Cut each roll into 3 even pieces and place on baking tray. Brush the top of each roll with egg yolk wash and sprinkle with remaining fennel seeds. Bake for 30 minutes or until golden brown.

  • 9.

    Sauté the onion, garlic and thyme in olive oil in a saucepan over a low heat until the onion is translucent.

  • 10.

    Add the rest of the ingredients and bring to the boil. Lower heat and gently simmer until the mixture thickens and is a jam-like consistency.

  • 11.

    Remove from heat and allow to cool before spooning into clean jars or serving bowls.

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