< Back

Pork and Fennel Sausage Rolls with Saucy Sister Harissa Relish

The Gourmet
Serves: 72
Time: 40 mins


  • 1 bottle (250ml) Saucy Sister Harissa Relish

  • 50ml olive oil

  • 250g (2 medium) onions

  • 2 medium bulbs fennel

  • 2 Tbsp fennel seeds

  • 3 cloves garlic

  • 1.5kg pork and veal mince

  • 1 cup breadcrumbs

  • 6 sheets butter puff pastry

  • 2 free range eggs

  • 1/3 cup black sesame seeds



Finely dice the fennel, discarding the tough green stem and reserving the fronds. Finely dice onion and slice garlic. Heat oil in a large pan on medium-low heat and cook the vegetables and fennel seed with a few pinches of salt for 10-15 minutes, stirring, or until gently caramelised. Allow to cool and stir in chopped fennel fronds, breadcrumbs, pork mince and 1 egg.

Cut each sheet of pastry in half lengthways. Place a long sausage shaped amount of the stuffing lengthways on the pastry. Wet one edge with a little water and fold over to form a long sausage roll shape. The pastry should overlap by about 1cm, and if it doesn’t you may have to remove some stuffing before rolling again.

Mix remaining egg in a small bowl and use a pastry brush to apply to the top of each pastry. Sprinkle with sesame seeds. Use a sharp knife to cut each roll into 6 even pastries. Chill thoroughly before baking, or wrap tightly in cling film and freeze for up to 3 months.

Pre-heat oven to 210C. place chilled pastries on a greased baking sheet and cook for 10 minutes, then turn down oven to 180C and cook for a further 10 minutes until golden.

Serve hot with Saucy Sister Harissa Relish on the side.

Shop the recipe