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A healthier version of the sausage roll

Okay I’m not usually one healthifying recipes. Mostly I think we should just let food be food, and enjoy it for what it is. What I mean by healthier here is that these little babies are a lot less processed that your average supermarket or bakery sausage rolls. And they taste better of course. Using pork mince pork rather than sausage mince makes these a lot leaner and meatier than regular sausage rolls, and there’s some veggies, herbs and Extra Virgin Olive Oil in there too. These don’t last long in our household, because one particular (teenage, male) family member has been known to have them for breakfast, lunch and afternoon tea on the same day.

Swaps and notes

I decided I needed to put these up on the blog because a) they’re just delicious and b) I keep promising to and c) I found 4 seperate pages in my kitchen notebook with variations on this recipe. I decided it was time to do a final test and amalgamate them into one master pork and fennel sausage roll recipe to finally share.

Note that I have never made my own puff pastry, and I can’t see I ever will - I just always make sure there is some of the ready to roll, conveniently packaged version in my freezer. Also, please get the free range pork mince and bacon if you can find it (more expensive - yes, but ethically so much better). You can tone down the fennel if you’re not a huge fan obviously, and I often add bits and piece of other herbs like oregano or sage. You can also swap out the bbq sauce for chutney or relish - anything with some umami salty/sweet flavours will work. And sprinkling some fennel seeds on top with the sesame seeds is nice.

Serve with…

We have these for dinner with veggies or salad. Or you could chop them into smaller portions before baking for party sausage rolls. Or pop them in the lunch box or picnic basket for finger food (these are pretty good cold). They re-heat beautifully in the oven or air fryer, and will last for 3-4 days in the fridge. Well they won’t last because they’ll be eaten, but technically I should tell you about the storage.

Enjoy!