Sage, Pork, and Fennel Sausage Rolls

Sage, Pork, and Fennel Sausage Rolls
Make the sage choice this weekend with these delicious homemade sausage rolls. Sure to impress young and old alike.

Sage, Pork, and Fennel Sausage Rolls

Makes 8


1kg pork and fennel sausages

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

¼ cup sage, finely chopped, plus extra leaves for garnish

2 tbsp quince paste, finely chopped

2 sheets puff pastry, halved

1 egg, beaten


Preheat oven to 200°C.

Split sausage skins and remove casing. In a large bowl, combine sausage meat, mustard, worcestershire, sage, and quince paste.

Divide sausage mixture into 4 and shape each into a long roll about 3cm wide and as long as pastry. Brush one long side of pastry with egg and roll each sausage roll, using eggwashed side to seal.

Cut in half and place on a tray, seam side down. Brush tops with egg and top with sage leaf. Reduce heat to 190°C and bake for 30 minutes.



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