Sausage Roll Wraps with Pork and Fennel

Sausage Roll Wraps with Pork and Fennel

Serves 20


  • 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.

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