Pork & Fennel Sausage Rolls With Caramelised Apple

Pork & Fennel Sausage Roll party bites

Pork & Fennel, a classic duo, is a flavour combination that goes together like ‘bread & butter’ & the addition of caramelised onion, brings a savoury sweetness that is the prize finishing touch to these tasty appetisers.

This party snack idea, even the fussiest of eaters will enjoy- partially attributed to the added sweetness of the apple- the kids love them too!

A modern slant on an old favourite, these sausage rolls are a great way to infuse a myriad of flavours and toppings and present to your guests with a little more elegance than your average sausage roll.

Buttery Puff pastry wraps this delicious union of flavours. With these stylish snacks, your tastebuds will be treated to a perfect balance of sweet vs savoury.

In this modern rendition of a beloved classic, sausage rolls undergo a transformation, emerging as an elegant appetiser fit for a king! Try these party snack ideas for your next social gathering.

Gone are the days of chips & dips & mundane snacks; instead, these sausage rolls elevate your party food to next level, boasting a fusion of tastes that leave a lasting impression.

So, whether you’re hosting a sophisticated cocktail party, a family bbq or simply craving a savoury indulgence, these sausage rolls in the famous words of Pink, will ‘get this party started’, offering a tasty fulfilling snack option for your guests.

With every bite, relish the delicious union of buttery puff pastry, pork combined with sautéed onions, garlic and fennel & topped with sweet apples. These stylish snacks are a sweet savoury union that will not fail to impress.

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Pork & Fennel Sausage Roll appetisers

(Serves 18 Prep 30mins)

You Will Need:

• Pre-rolled Puff Pastry Sheets: The pre-rolled pastry sheets are so easy, don’t get them out of the freezer too early, you want the thawed but still holding they shape- (thaw 10 mins) Puff pastry definitely is the way to go to create that nice flakey texture.
• Pork Mince: This is lean ground pork meat, typically from the shoulder or loin cuts. It adds the meat component without the greasy fatty element.
• Unsalted Butter: I tend to use this butter to keep the salt content down. Everything processed these days contains so much salt. You just need 20 g Butter.
• Onion: The usual aromatics for savoury dishes, red or brown onions are fine, in fact I have used red this time as that is what had at home.
• Garlic: Very few of my dishes contain no garlic- unless of course they are sweet! When crushed or minced, garlic releases its distinctive aroma and flavour, which is often described as savoury and slightly spicy. As You get to know me, you will find, I am generally a little heavy handed in the garlic department.
• Salt: This is where I am in control of the salt addition to the food. I am a little lenient on salt as it was never used heavily in my home. It’s used to enhance the flavour of the dish not overpower it.
• Fennel Seeds: These are the dried seeds of the fennel plant, which have a sweet, licorice-like taste with hints of anise. They add a unique presence to the sausage rolls. Love them!
• Panko: These crispy light coarse crumbs I use, but you can use normal bread crumbs. These help to bind the pork and other sausage roll ingredients together.
• Egg: You need to add an egg to the sausage meat and the other is combined with a tablespoon of milk to create an egg wash.
• Milk: used for the egg wash & makes the pastry golden and gives it a sheen.
• Apples: Any apple is fine. I have used Pink Lady as they are a common brand available on the Australian South East Coast.
• Brown Sugar: The brown sugar will assist with the caramelisation of the apple and add a sweetness. You can use white, I prefer the brown.
• Sesame Seeds: These are optional, and are used to enhance the garnish. You could sprinkle fennel seeds on top of the sausage rolls if standing up but they would need to be cooked with the pastry or you could dry roast in the pan.

Instructions:

1. Preheat your oven to 210°C (190°C fan forced)
2. Take the pre-rolled pastry sheets out of the freezer and allow them to thaw slightly while you prepare the filling.
3. In a pan over medium-high heat, melt the butter.
4. Add the fennel seeds to the pan and cook them until they release their aromatic oils, infusing the butter with their flavour. Be careful not to burn them.
5. Add the Onions and Garlic and cook until soft.
6. Turn off the heat and allow the onion & fennel mixture to cool slightly while you prepare the rest of the filling.
7. In a medium-sized bowl, combine the pork mince, sea salt, Panko breadcrumbs, 1 egg, and diced onion mixture. Mix everything thoroughly using your hands to ensure even distribution of ingredients.
8. Place one of the pastry sheets onto a lightly floured chopping board.
9. Take half of the pork mixture and shape it into a long log, stretching it from one end of the pastry sheet to the other, as shown in the photos below.
10. Carefully wrap the pastry around the pork filling, making sure to seal the seam at the bottom. Trim off any excess pastry.
11. Using a sharp knife, cut the sausage roll into 1-inch thick rolls and place them onto a greased baking tray, positioning them on their sides.
12. Prepare an egg wash by whisking remaining egg with a splash of milk. Brush this mixture generously over the pastry of each sausage roll.
13. Bake the sausage rolls in the preheated oven until they turn a beautiful golden colour, which should take approximately 25 minutes. I could have gone another 5 mins here to make them even more golden.
14. While the sausage rolls are baking, prepare the caramelised apple topping. In a small pan, melt the remaining butter and add the sliced apple. Cook the apples until they are soft and slightly caramelised.
15. Add the brown sugar to the pan and continue cooking until the sugar has dissolved and the apples are coated in a delicious caramel sauce. Allow the mixture to cool slightly.
16. Once the sausage rolls are done baking, remove them from the oven and top each one with a generous spoonful of the caramelised apple mixture.
17. Sprinkle Black sesame seeds of top of the apples.
18. Your party bites are best served while they’re still warm.
19. Savour the delicious combination of savoury pork, flaky pastry, and sweet caramelised apples with this appetiser idea.
20. Enjoy!

Helpful Tips

• For these party snack ideas, you will save time if you use the pre-rolled pastry sheets. Puff pastry is the pastry of choice for these sausage rolls.

• You only want the pastry just thawed (approx 10 mins- dependent upon your ambient temperature) enough to roll, you don’t want it so soft that it becomes sticky & you can’t work with it so don’t take it out of the freezer until you have organised your other ingredients and are ready to start cooking.

• I have made these sausage rolls about medium sized but you could make your rolls a lot smaller so they truly are bite sized.

• You don’t have to garnish these party bites with sesame seeds, if your sausage rolls are upright ie pastry side on top, you could sprinkle fennel seeds on top so they bake with the pastry.

• I have made more rounded logs here but you could make the oval, square or rectangle depending on the look you like.

Pork & Fennel Sausage Rolls With Caramelised Onion

Recipe

(Serves 18 Prep 30 mins)

Ingredients

• 2 Pre-rolled puff pastry sheets
• 20g butter
• 1 Onion diced
• 3 Cloves of garlic minced
• 1 tsp Sea Salt
• 2 Tbsp Fennel seeds
• 500g Lean minced Pork
• 1/2 Cup Panko
• 2 Eggs (1 for pork mix, 1 whisked with milk for egg wash)
• 2 Tbsp milk
• 30g unsalted butter
• 3 apples core removed & sliced
• 3 Tbsp brown sugar

Method

1. Turn oven on to 210 C (190 C fan forced)
2. Remove pastry sheets from freezer
3. In a pan heat butter on med high heat until melted
4. Add the fennel seeds and cook to until they release their aroma
5. Add the onions and garlic and cook down until soft
6. Turn off the heat, cool slightly
7. In a medium bowl, add pork mince, salt, panko, eggs and onion mix and combine thoroughly with hands
8. Take 1 pastry sheet and place on a lightly floured chopping board
9. take 1/2 of pork mixture and create a long log shape from one end of the pastry sheet to the other (see photos)
10. Wrap the pastry around, cutting off any excess and keeping seam at the bottom
11. Cut sausage roll into 1 inch thick rolls and place on a greased baking tray on their side
12. Brush egg wash all around the pastry
13. Bake until golden in colour- approx 20-25mins.
14. Remove from oven
15. In a small pan, add butter & apple slices and cook down until soft
16. Add brown sugar and keeping cooking until caramelised- cool
17. Top you sausage rolls with a good spoonful of apple
18. Serve your stylish snacks & enjoy!

Wine Pairing Suggestions:

Pinot Noir: A medium-bodied Pinot Noir would complement the savoury pork and buttery pastry while also offering harmony with the sweetness of the apples and brown sugar. Its acidity can cut through the richness of this appetiser, balancing it nicely.

Chardonnay: A lightly oaked Chardonnay would pair well with this dish, particularly with the apples. The buttery notes in the wine would echo the butter in the pastry and the richness of the pork, while the acidity can balance the sweetness of the apples and brown sugar.

Riesling: A slightly sweet Riesling can contrast with the savoury elements of the dish, while its acidity can cut through the richness. Look for a Riesling with stone fruit flavours like peach or apricot, which would complement the apples and add a refreshing touch to the meal.

Rosé: A dry or off-dry rosé with notes of strawberry or watermelon would provide a refreshing contrast to the richness of the dish. Its acidity can help cleanse the palate between bites and enhance flavours

Sparkling Wine: A dry sparkling wine such as Brut Champagne can provide a lively contrast to the richness of the dish. Its effervescence can help cleanse the palate, while its acidity and minerality can complement the savoury and sweet flavours.

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