NZ Woman's Weekly

Cheeky sausage roll wraps with pork and fennel

Cheeky sausage roll wraps with pork and fennel
  • Meal Type


These are so quick to make – and they’re also healthy. You can keep in the freezer, then semi-thaw and cut for easy after-school hunger busters or weekend sports events.

Makes 20

  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • ½ tsp fennel seeds
  • 1 tsp celery salt
  • 400g sausage meat
  • 500g pork mince
  • 5 Farrahs fire roasted pepper wraps
  • 1 egg, plus 1 tbsp milk mixed to make egg wash
  • All-purpose seasoning

1 Preheat oven to 180oC. In a large bowl, combine onion, garlic, fennel seeds, celery salt, sausage meat and pork mince, and mix well with hands.

2 Cut a 2cm strip off two sides of each wrap to make a rectangle, then divide meat between wraps and make a long sausage shape along one of the straight sides. Brush egg wash over the wrap and roll tightly – this will help seal the wrap.

3 Place on a tray with the join underneath and freeze for 10 minutes to firm up. Brush the outside of each wrap with the egg wash and cut each roll into 4-5 sausage rolls, season and arrange on a lined baking tray. Bake for 15-20 minutes until golden.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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