Make your own sausage rolls this Christmas.

Pork Sausage rolls

Makes 30

350 grams pork mince
350 grams pork sausage meat
1 medium onion, grated
1 green apple, grated
2 teaspoons thyme leaves
2 cloves of garlic, finely sliced
4 9750grams) pre-rolled frozen puff pastry sheets
2 eggs, lightly beaten
Salt and pepper


2 teaspoons lightly toasted fennel seeds

PREHEAT the oven to 180 degrees fan bake or 200 degrees conventional.

In a bowl mix together the pork mince, sausage meat, apple, thyme and garlic – season with salt andpepper. If you are using the fennel seeds – add them now.

Place the pastry sheet flat on the bench and form a log of the sausage mixture, about one centimetre in from the edge closest to you.

Roll the pastry over to enclose the mixture with about a one centimetre overlap. Lightly brush the overlap with the beaten egg. Cut off the rest of the pastry.

Cut into three-centimetre-long rolls and place on a cold baking tray. Remembering to place the overlap edge underneath the roll – this will help to prevent the pastry from unrolling during cooking.

Continue as above until all the mixture and pastry have been used.

Brush each roll with the lightly beaten egg. Bake for 15-to-20 minutes until puffed and golden.

Serve warm.

by Budget Advisory staff