Oven-Baked Australian Sausage Rolls with Fennel and Pork

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Golden puff pastry encases savory pork and fennel sausage filling, a beloved Australian snack perfect for gatherings or lunchboxes. This Australian-inspired pork recipe, ready in about 45 minutes, pairs pork mince, fennel bulb, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g pork mince
• 1 small, finely chopped (about 100 g) fennel bulb
• 1 small, finely diced (about 70 g) onion
• 2, minced garlic cloves
• 1 tbsp, finely chopped fresh sage leaves
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets (about 500 g total) puff pastry sheets
• 1, beaten for egg wash egg

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). In a large bowl, combine 500 g pork mince, 100 g finely chopped fennel bulb, 70 g finely diced onion, 2 minced garlic cloves, 1 tbsp finely chopped sage leaves, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until all ingredients are evenly distributed.
2. Step 2: Roll out the 2 puff pastry sheets on a lightly floured surface to smooth creases. Divide the sausage mixture into two equal parts and form each into a long log about 2 inches wide along one edge of each pastry sheet.
3. Step 3: Brush the opposite edge of each pastry sheet with beaten egg (1 egg). Carefully roll the pastry over the sausage logs, pressing the edges to seal and form tight rolls. Cut each roll into 8 equal pieces and place them seam-side down on a baking tray lined with baking paper.
4. Step 4: Brush the tops of the sausage rolls with the remaining beaten egg. Bake in the preheated oven for 25 minutes or until the pastry is puffed and golden brown with cooked-through filling that is no longer pink inside.
5. Step 5: Remove from the oven and let cool for 5 minutes before serving warm or at room temperature.