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Cumberland sausage and Fennel Rolls

Homemade sausage rolls with fennel jam

Makes 8-16 rolls

Homemade sausage rolls are once of the best things to bake in your kitchen, by adding a delicious fennel and apple jam inside the pastry it takes the sausage rolls from one level to the next. Fennel and apple are a perfect combination for pork.


1 packet of puff pastry 350g

500g Cumberland sausages

1 egg beaten

1 tbsp fennel seeds

For the chutney

1 fennel bulb finely chopped

1 Onion finely chopped

1 cooking apple peeled and chopped

200g Sugar

100ml Cider vinegar

1 tbsp fennel seeds

Here’s how

To make the chutney place all the ingredients into a medium sized sauce pan.

Heat the pan until it comes to the boil, then turn the heat down and simmer until the liquid has reduced by half.

Roll out the puff pastry into 2 long rectangles approx 20cm wide by 40cm long, using plenty of flour to make sure nothing sticks.

Cut the sausages out of their skins and place long the middle of the pastry.

Spread the chutney along the pastry next to the sausage meat.

Brush one long side of the pastry with the beaten egg, then roll the pastry over to encase the sausage meat and to make one large sausage roll.

Cut the rolls into portions, it’s up to you how big you want them.

Place the sausage rolls onto a non stick baking tay and brush the tops with beaten egg and sprinkle with the remaining fennel seeds.

Bake in a pre heated oven 180c for 15-20 minutes until golden and flakey.


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