NZ Woman's Weekly

Cheeky sausage roll wraps with pork and fennel

Cheeky sausage roll wraps with pork and fennel
  • Meal Type

    Pork

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.

more of this author
Oct-27-2014-issue

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