Pork & fennel sausage rolls with green tomato chutney

Luke Mangan

all details

The pork and fennel sausage rolls are my mum's recipe; I just tweaked it a bit.

Luke Mangan's pork and fennel sausage rolls with green tomato chutney.
Photo: Vanessa Levis


  • extra virgin olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 carrot, peeled and finely diced
  • 1 stick celery, diced
  • 250g pork shoulder, minced
  • 250g veal mince
  • 200g pork back fat, minced
  • 1 tsp dried chilli flakes
  • 50ml cognac
  • 1 tbsp fennel seeds, toasted, plus extra
  • 4 eggs (2 for egg wash)
  • 75g breadcrumbs
  • salt and pepper
  • 1 packet ready-rolled puff pastry
  • Green tomato chutney
  • ½ tsp green cardamom pods
  • ¼ tsp turmeric
  • ½ stick cinnamon
  • ¾ clove garlic, finely chopped
  • 1.5 cm piece ginger, peeled and finely chopped
  • ½ onion, finely chopped
  • 500g green tomatoes, finely chopped
  • ½ green apple, peeled, cored and chopped
  • ⅖ cup brown sugar
  • ¼ cup raisins
  • 100ml cider vinegar
  • ¼ cup tomato sauce


For green tomato chutney, crush cardamom, discard pods and crush seeds. In a large pot, toast cardamom seeds over a medium heat for 30 seconds.

Add remaining ingredients, except the tomato sauce, and stir. Cook for about 45 minutes or until it is nice and thick.

Stir in tomato sauce and season. Place in fridge to chill until required.

For filling, place some olive oil in a pan over a medium-high heat and cook onion and garlic until tender but not coloured.

Add carrot and celery and cook for 12-15 minutes or until very soft. Transfer to a tray and cool in the fridge.

Place pork, veal, back fat, chilli flakes, cognac, 1 tbsp fennel seeds, 2 eggs and breadcrumbs in a large bowl and mix well, and make sure it's all seasoned very well.

Add cooled vegetable mix, mix through and divide into 10-12 portions (about 80g each).

Cut pastry into 10cm x 15cm rectangles and place on a floured bench.

Place a meat portion longways into centre of each pastry piece. Roll into a cylinder shape and seal with a little egg wash along 1 side. Place in fridge to rest for about 1 hour.

Preheat oven to 200c

Place rolls on a baking tray, brush with egg wash, sprinkle with extra fennel seeds and bake for 25-30 minutes or until pastry is nice and golden.

Serve warm with green tomato chutney.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Pork

2 comments so far

  • 27 ingredients!! - you people have waaaaaaaay too much time on your hands!

    The Real World
    Date and time
    June 14, 2014, 4:26PM
  • Heavens so many ingrediants, why not pop into the Queen Vic Market and pick up nina and joes pork and fennel spicey or not sausages take them out of their casings and roll them in puff pastry and bake,

    Date and time
    September 22, 2014, 8:30AM

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes


From cooking advice to top accessories, here's a food lover's barbecue guide.

Winemaker Louisa Rose is the custodian of both Yalumba tradition and innovation.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions