Sausage Roll Wraps with Pork and Fennel

• 1 onion, finely diced
• 1 clove crushed garlic
• 1 tsp celery salt
• ½ tsp fennel seeds
• 400 g sausage meat
• 500 g pork mince
• 5 wraps, Farrahs fire-roasted pepper
• 1 egg, mixed with the milk to make an egg wash
• 1 tbsp Milk
• 1 seasoning, all-purpose

1. Preheat oven to 180C.
2. In a large bowl, combine onion, garlic, fennel seeds, celery salt, sausage meat and pork mince, and mix well with hands.
3. Cut a 2 cm strip off two sides of each wrap to make a rectangle, then divide the meat between wraps and make a long sausage shape along one of the straight sides.
4. Brush egg wash over the wrap and roll tightly – this will help seal the wrap.
5. Place on a tray with the join underneath and freeze for 10 minutes to firm up.
6. Brush the outside of each wrap with the egg wash and cut each roll into 4-5 sausage rolls, season and arrange on a lined baking tray.
7. Bake for 15-20 minutes until golden.

Recipe from eatwell.co.nz