- 1kg Italian pork sausages or pork belly mince
- 2 red onions, finely diced
- 2 tbs fennel seeds
- Sea salt flakes
- Black pepper
- Extra virgin olive oil
- Eggs
- Sesame seeds
- Good quality puff pastry
- Fry off the onions and fennel seeds in a few tablespoons of extra virgin olive oil, season with salt and pepper and allow to soften. Cool.
- Remove the casings from the sausages and mix through the mince mixture.
- Assemble sausage rolls, brush with egg wash and sprinkle with sesame seeds.
- Bake in a reheated 200c oven for 30-40 minutes until a deep golden colour.
- Serve with tomato chutney or sauce of your liking.
