Pork and Veggie Sausage Rolls - Rosella

Pork and Veggie Sausage Rolls

Serves: Prep time: 30 minutes | Cook time: 1 hour | Makes 48 sausage rolls | Difficulty: Easy


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp fennel seeds
  • 1kg pork and veal mince
  • 1 (100g) medium carrot, coarsely grated
  • ½ cup (125ml) Rosella Tomato Sauce
  • 1 ½ cups (100g) fresh breadcrumbs
  • 1 cup (115g) grated tasty cheddar cheese
  • 2 eggs
  • 6 sheets frozen puff pastry, thawed
  • Sesame seeds, for sprinkling
  • Extra Rosella Tomato Sauce, to serve


Preheat oven to 220°C/200°C (fan-forced) and line 2 baking trays with baking paper

Heat oil in a medium frying pan over medium heat. Add onion, garlic and fennel seeds. Cook, stirring occasionally, until tender. Cool

Mix cooled onion mixture, mince, carrot, tomato sauce, breadcrumbs, cheese and 1 egg together in a large bowl until well combined. Season with salt and pepper

Cut pastry sheets in half. Shape ½ cup of meat mixture into logs along the centre of each piece of pastry, brush one edge with remaining beaten egg and firmly roll pastry over the meat, pressing to close the edge. Cut each length into 4 sausage rolls

Arrange sausage rolls, seam side down, onto baking trays. Brush with more egg and sprinkle with sesame seeds. Bake 25-30 minutes, or until golden brown and cooked through. Serve warm with extra tomato sauce

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