Matt Sinclair's Pork, Apple and Fennel Sausage Rolls with Onion Relish

Matt Sinclair's Pork, Apple and Fennel Sausage Rolls with Onion Relish

Cooking time


1. Preheat oven to 220C and line a flat baking tray with greaseproof paper.

2. In a large mixing bowl, remove sausage meat from their casings and set aside.

3. Add the Cobram Estate Extra Virgin Olive Oil to a pan over a medium heat. Slice the onions and add to pan. Caramelise onions to soften slightly, approximately 2-3 minutes.

4. Add the apple and stir through, cook to soften for approximately 2-3 minutes.

5. Add the fennel seeds and toast off. Add sugar and vinegar and cook down until the moisture has dissipated and steam has stopped rising from the apple, approximately 5 minutes. Remove from heat and set aside to cool slightly.

6. Once cooled, add the apple to the mixing bowl, season with salt and pepper and using clean hands, mix to combine well.

7. Lay puff pastry sheets out onto a clean work bench. Cut the full sheet of pastry in half, lengthways.

8. Divide pork mixture into 3 portions and lay out evenly, lengthways along the centre of each sheet of pastry.

9. Brush one side with egg wash and roll over to seal pastry together. Trim the ends if necessary and cut each roll into 3 equal portions.

10. Place rolls seam side down on the prepared baking tray, brush with egg wash and top with a sprinkle of poppy seeds.

11. Place in the oven to bake for 25-30 minutes or until golden and crispy. Remove onto a wire rack to cool slightly. Slice each roll into 3.

12. Serve hot with Onion Relish.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

500gm Coles Finest Pork Sausages with Cider and Apple

1 Tbsp. Cobram Estate Extra Virgin Olive Oil

Salt and Pepper

1 ½ sheets puff pastry sheets, thawed

1 egg, lightly beaten

1 Tbsp. poppy seeds

Onion Relish

4 brown Onions

1 apple, grated

½ tbsp. fennel seeds

1 tsp. brown sugar

½ tbsp. malt vinegar