Pork & Fennel Sausage Rolls
This recipe by pro chef and butcher Darren O’Rourke showcases the National Institute for Sausage Roll Excellence’s more advanced research. By finely mincing 1kg of Otway Pork belly and combining it with toasted fennel seeds, breadcrumbs and a touch of science (i.e. salt and pepper), the result is a filling with optimal flavour density.
Wrapped in buttery puff pastry, finished with a glossy egg yolk seal and sprinkled with poppy seeds for statistical significance, this formula delivers golden, delicious rolls.
Ingredients
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1kg Otway Pork belly, skin removed and finely minced
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100g water
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50g fresh breadcrumbs
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3 teaspoons salt
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½ teaspoon ground black pepper
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1 teaspoon ground toasted fennel seeds, plus extra for topping
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6–8 sheets puff pastry (depending on roll size)
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1 egg yolk, beaten
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1 tablespoon poppy seeds
Method
Place the minced pork belly, water, breadcrumbs, salt, pepper and ground toasted fennel seeds in a large bowl. Mix thoroughly with clean hands until the mixture is sticky and well combined.
Roll portions of the mixture into logs of your desired thickness.
Lay a log of filling along one edge of a puff pastry sheet. Roll the pastry over until the leading edge meets the pastry again, so the bottom has a double layer of pastry and the rest is a single layer. Brush the seam with beaten egg yolk to seal.
Brush the outside of each roll with beaten egg yolk. Sprinkle with poppy seeds and a little extra ground toasted fennel seeds.
Place the rolls in the refrigerator until cold and firm.
Preheat the oven to 180°C fan-forced. Bake the rolls for about 30 minutes, or until the pastry is golden brown and the filling is cooked through.
Cool slightly before slicing. Serve warm, ideally with a dipping sauce of your choice.
