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.
- 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.