Pork with Fennel Sausage Rolls with Mustard Gravy
Adding a twist to the classic sausage roll, pork and fennel sausage are wrapped in a golden pastry and topped with mustard sauce for a flaky, melt-in-your mouth treat.
Ingredients per serve
Pork with Fennel Sausage Rolls with Mustard Gravy
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+
€0.0
Method
Pork mince
/g
500.0 g
0%
Sausage mince
/g
350.0 g
0%
Onions, grated
/x
2.0 x
0%
Breadcrumbs, dried
/g
125.0 g
0%
Eggs
/x
2.0 x
0%
Fennel seeds, ground
/g
25.0 g
0%
Wholegrain mustard
/g
60.0 g
0%
Parsley, chopped
/g
15.0 g
0%
KNORR Rich Brown Gravy Gluten Free 2kg
/g
50.0 g
0%
Puff pastry sheets
/x
5.0 x
0%
Egg, lightly beaten, extra
/x
1.0 x
0%
Fennel Seeds, Extra
/
0.0
0%
Water
/ml
300.0 ml
0%
Red Cabbage Slaw, To Serve
/
0.0
0%
/
Method
-
Pork mince 500.0 g
-
Sausage mince 350.0 g
-
Onions, grated 2.0 x
-
Breadcrumbs, dried 125.0 g
-
Eggs 2.0 x
-
Fennel seeds, ground 25.0 g
-
Wholegrain mustard 60.0 g
-
Parsley, chopped 15.0 g
-
Puff pastry sheets 5.0 x
-
Egg, lightly beaten, extra 1.0 x
-
Fennel Seeds, Extra
-
Water 300.0 ml
-
Red Cabbage Slaw, To Serve
Preparation
-
Method
- Place mince in a large bowl with onion, breadcrumbs, eggs, fennel seeds, wholegrain mustard, parsley and 10g KNORR Rich Brown Gravy. Season and mix until fully combined.
- Place pastry sheets on work surface and slice each in half. Divide the mince mixture along the length of the sheets and roll to enclose.
- Cut each roll in half, brush with egg wash, score top and scatter with extra fennel seeds. Place sausage rolls on large baking trays.
- Bake for 25-30 minutes at 180 degree Celsius or until golden and crispy.
- Meanwhile pour water in a pan and add remaining KNORR Rich Brown Gravy. Bring to the boil then stir through extra wholegrain mustard and whisk until smooth. Keep warm.
- Transfer sausage rolls to serving plates.
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To Serve
- Serve with grain mustard sauce and red cabbage slaw.
