Oven-Baked Pork and Fennel Sausage Rolls

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Flaky puff pastry wrapped around savory pork and fennel sausage filling, baked until golden and perfect for snack or lunch. This Australian-inspired pork recipe, ready in about 45 minutes, pairs pork sausage meat, fennel seeds, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 1 lb pork sausage meat
• 1 tsp fennel seeds
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 2 sheets, thawed puff pastry sheets
• 1, beaten egg
• 2 tbsp, finely chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a mixing bowl, combine 1 lb pork sausage meat, 1 tsp fennel seeds, 1 small finely chopped onion, 2 minced garlic cloves, 2 tbsp finely chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
2. Step 2: Roll out 2 thawed puff pastry sheets on a lightly floured surface to smooth out creases. Divide the sausage mixture equally along the longer edge of each sheet, forming a log about 2 inches wide.
3. Step 3: Brush 1 beaten egg along the edges of the pastry sheets. Fold the pastry over the sausage mixture, sealing the edges by pressing firmly. Use a sharp knife to cut each roll into 6 equal pieces.
4. Step 4: Place the sausage rolls on a baking tray lined with parchment paper, seam side down. Brush the tops with the remaining beaten egg for a golden finish.
5. Step 5: Bake in the preheated oven for 25 minutes until the pastry is puffed and golden brown and the sausage filling is cooked through, reaching an internal temperature of 160°F (71°C). Allow to cool for 5 minutes before serving.