Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

An excellent make-ahead for parties -- or even weekend lunches, served with a green salad. Add lots of cayenne or even hot pepper flakes if your tastes run more towards a spicier version.

Ingredients Nutrition


  1. In a large bowl, mix together pork, parsley, salt, pepper, fennel, nutmeg and cayenne to taste.
  2. In small saucepan, melt butter and cook onion until softened and translucent; add to pork mixture and stir well.
  3. Cut pastry into 2 portions; roll 1 portion into 18x6-inch rectangle.
  4. Shape handful of pork mixture into sausage shape about 1 inch in diameter; place along long edge of pastry.
  5. Continue to shape pork mixture until long edge of pastry is filled with half the pork mixture.
  6. Roll up jellyroll style.
  7. Dampen edge of pastry and seal.
  8. Place roll, seam side down, on tray and refrigerate for 10 minutes.
  9. With sharp knife, cut roll into 1-1/2 inch lengths.
  10. Repeat with remaining pastry and filling.
  11. Preheat oven to 450F (230C).
  12. Place rolls seam-side-down on parchment-lined baking sheet.
  13. Beat together egg yolk and water and brush over tops of rolls.
  14. Bake at 450F for 10 minutes, then reduce heat to 375F (190C) and bake for 15 minutes longer, or until golden.
  15. Let cool, then freeze rolls in single layer on baking sheet; package in airtight containers and store in freezer.
  16. Do NOT thaw before reheating.
  17. To reheat, bake frozen sausage rolls in single layer on baking sheet at 425F (220C) for 20 minutes or until heated through.
Most Helpful

These were so good. I was a little worried about the ground fennel flavour at first but I think this really made the recipe great, don't leave it out. This recipe was enough for two meals for two people. Dinner one day and lunch the next!

dale! February 24, 2002

As promised, an honest review Lennie. I (and my company) found these rolls to be a bit bland. I expected more with the interesting combination of ingredients. On the plus side, the rolls had a nice texture. The recipe is very easy to make and they do freeze very well. Thanks, Lennie! M&Mers

M&Mers October 13, 2003