Sausage & fennel seed slices

Sausage & fennel seed slices

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 40 mins plus chilling

More effort

Makes 2 large sausage rolls (each cuts into 10-12 slices)

Slice this make-ahead sausage roll into bite-sized pieces for a delicious canapé - ideal for Christmas and New Year's Eve parties

Nutrition and extra info

  • Freezable

Nutrition: per slice (24)

  • kcal114
  • fat8g
  • saturates3g
  • carbs7g
  • sugars1g
  • fibre0g
  • protein3g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g pack pork sausage, skin removed
  • 375g ready-rolled puff pastry sheet
  • 1 tbsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Put the skinned sausages in a bowl and squish together with your hands, then divide into two balls. Place one ball of sausagemeat onto a long piece of cling film. Roll into a cylinder approx 30cm long. Wrap tightly in the cling film and place on a plate or tray in the fridge. Repeat with the other ball of sausagemeat.

  2. Heat oven to 200C/180C fan/gas 6. Lay the pastry out on your work surface and cut it into four equal strips lengthways. Roll two of the strips out a little more with a rolling pin so that they are 40cm long and 10cm wide. Unwrap the sausagemeat, place each one in the middle of a rolled-out pastry length and sprinkle each with half the fennel seeds. On either side of the meat, cut regular slits from the edge up to the meat – do this all the way round to create 2cm tabs. Fold over the ends. Starting at one end, bring up one tab from one side and drape it over the meat, then do the same with one from the opposite side. Repeat with the other strip of sausagemeat. Brush both with egg, then lift onto baking trays.

  3. Cut each of the remaining strips of pastry into three strips lengthways and plait together. Lay the plait on top of the sausage pastries and brush with more egg.

  4. Bake in the oven for 40 mins or until risen and golden brown. Remove from the oven, transfer to a large board and slice – or allow your guests to serve themselves. Can be served hot or cold.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Hawie
27th Apr, 2016
I guess you could do it this way with any sausage roll recipe but this was really convenient for freezing and having it on stand-by. They were also really delicious! I had a couple of "rolls" in the freezer over Xmas and NY and I plan to do several more for the summer - I get houseful so of teenager and this is so handy to have around. The instructions do look a bit daunting but actually it's very easy. It's worth doing because it's much easier to cut the pastry tidily before it's cooked than after!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.