Pork, Fennel and Apple Sausage Rolls


  • 1/2 fennel bulb (optional)
  • 1 carrot (large)
  • 1 zucchini (large)
  • 1 green apple
  • 500g pork mince
  • OR 500g beef mince
  • 5 sheets “mountain” wraps
  • OR 5 sheets filo pastry
  • 3/4 cup breadcrumbs
  • 1 egg (for mixture)
  • 1 tbsp mustard
  • parsley
  • 1 egg
  • fennel seeds (optional)
  • OR mixed Italian spice (optional)
  • olive oil


  • Prep Ingredients: Grate the large fennel bulb, carrot, zucchini and green apple. Alternatively you can throw all of these in the food processor.
  • Whisk 1 egg and set aside in a bowl. This will be used to brush over the rolls later.
  • Preheat oven to 200⁰C. Line a large baking tray with baking paper and olive oil
  • Add fennel, carrot, zucchini, green apple, pork mince to a large bowl and stir until well combined
  • Cook in a frying pan for 5-6 minutes or until liquid has evaporated.
  • Transfer back to the bowl and allow to cool for 4-5 minutes (perfect time to prepare any side dishes you may have as well!)
  • Once cooled, add 1 egg, breadcrumbs, mustard and parsley to vegetable and meat mixture.
  • Divide meat mixture into 5 portions. Spread 1 portion along the length of a wrap.
  • Roll the wrap over to enclose the filling. Use whisked egg as ‘glue’ to enclose wrap and prevent it from unraveling.
  • Cut each wrap into 4 mini rolls.
  • Transfer rolls onto tray and brush each one with whisked eggs. Season with salt, pepper and mixed spices.
  • Bake for 30 minutes or until golden

Any leftover sausage rolls can be frozen for up to a month to have on the go!