Caramelized Apple and Fennel, Pork Sausage Rolls

Juicy, slightly sweet, slightly spicy and well seasoned ground pork filling mixed with deliciously caramelized apple and roasted fennel spice, wrapped in a golden brown, buttery, flaky puff pastry. Up your sausage roll game with these Caramelized Apple and Fennel, Pork Sausage Rolls. 

It’s ground/minced meat (pork, beef, veel, chicken, lamb – whatever!), seasoned and spiced, and wrapped in pastry (puff pastry or short crust pastry sometimes), glazed with some egg wash and then baked to a golden brown, buttery, flaky, all kinds of drool-worthy savoury treat! No, it’s not “rolled sausage” and it’s not pigs in a blanket, though it may look like a closely-related cousin. It’s so much better than pigs in a blanket. It’s hard to beat a flaky, buttery, well-seasoned sausage roll, warm out of the oven. Very hard. Maybe even impossible. So here is the recipe:


  • 1 leek
  • 1 Royal Gala apple
  • 4 sprigs of fresh thyme
  • 500 g minced pork
  • ½ teaspoon mustard seeds
  • 500 g puff pastry
  • 1 large free-range egg


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
  3. Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
  4. Roll out the pastry to 1cm thick and 34cm x 30cm. Halve lengthways and place a strip of mince down the centre of each.
  5. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
  6. Score the tops and bake for 20 minutes, or until golden and cooked through.

Enjoy our Caramelized Apple and Fennel, Pork Sausage Rolls recipe. 


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