Fennel Sausage Wellington
- Peter Sidwell
- Nov 4
- 2 min read
Fennel Sausage Wellington
This Fennel Sausage Wellington takes the humble sausage roll to the next level.With buttery, golden pastry wrapped around a fennel and apple-spiked sausage filling, this recipe turns a simple snack into the star of your dinner table.The combination of pork, fennel, sage, and mustard gives it that perfect balance of savoury, sweet, and aromatic — a true showstopper dish.
Timings
Prep time: 45 minutes
Cooking time: 30 minutes
erves: 4–6
Ingredients
225g sausages, skins removed
1 fennel bulb, finely chopped
1 cooking apple, peeled and grated
4 fresh sage leaves, chopped
1 handful of flat-leaf parsley, chopped
2 tsp wholegrain mustard
50g breadcrumbs
2 large free-range eggs (1 for filling, 1 for egg wash)
500g puff pastry
1 tsp fennel seeds
Method
Make the filling
Preheat your oven to 170°C.Place the sausages in a mixing bowl with the chopped fennel and grated apple. Add the chopped sage, parsley, mustard, breadcrumbs, and one egg.Mix thoroughly with clean hands until well combined.Set aside for 20 minutes to allow the breadcrumbs to absorb moisture.
Prepare the pastry
Dust your work surface with flour, cut the pastry in half, and roll each piece into rectangles about 50cm long by 15cm wide.Beat the second egg in a small bowl.
Assemble the Wellington
Place the sausage mixture down the middle of one rectangle of pastry. Brush the edges with beaten egg.Roll out the second piece of pastry and, if you have one, use a lattice cutter to create a decorative top layer. Carefully place this over the filling.
Seal and bake
Trim and crimp the edges, then transfer the Wellington to a lined baking tray. Brush the top with beaten egg and sprinkle with fennel seeds.Bake in the oven for 30 minutes, or until golden and crisp.
Serve
Slice and serve warm with a simple green salad or roasted vegetables.
Notes
You can swap pork for chicken or turkey sausage for a lighter version.
Add a teaspoon of chilli flakes for a spicy kick.
This Wellington is delicious served cold the next day with chutney.
Discover even more flavour-packed dishes, kitchen tips, and inspiration in Peter Sidwell’s brand-new cookbook — Peter Sidwell’s Kitchen.Order your copy now and bring the joy of cooking into your home.
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