I always have abit of fear in mixing fruit in savory dishes. I thought my Asian palate might not like it. It’s not the first time that I heard wonderful things about apple and pork being together and of course fennel, a spice and pork.
So I gathered my courage and thought I could experiment and make a sausage roll using all three ingredients. I was surprised by the result. The apple just gave it a tinge of juice and sweetness but not too much that it is overpowering. The fennel provided it abit of a hit in taste on your taste buds.
It’s super easy, and come to think of it, will be a winner for a cocktail party. Hubby took them to work and toasted them in his grill. He said most people commented the beautiful fragrant and how “real” it smelt.
I didn’t even know store bought sausage rolls smelt “fake”?
I feel like I’m tooting my own horn here, but seriously love this and will be doing experimenting with more ways of making sausage rolls again!
Pork Apple and Fennel Sausage Rolls (Makes 24 mini rolls)
2 puff pastry defrosted
500 grams pork mince
1 apple finely chopped or grated
2 tsp of fennel seeds
1 cup of bread crumbs (Package or fresh)
salt and pepper
Preheat oven 200 C. Line baking trays with baking paper.
Combine mixture together. Cut each puff pastry into half. Place filling in the middle and roll up. You might want to use egg wash to seal the edges. Cut into 6 mini rolls. Place on baking tray. Repeat. Egg wash all the sausage rolls and sprinkle sesame seeds on top. Bake for 25-30 minutes till golden brown!