Ingredients per serve



Adding a twist to the classic sausage roll, pork and fennel sausage are wrapped in a golden pastry and topped with mustard sauce for a flaky, melt-in-your mouth treat.



  1. Method

    • Place mince in a large bowl with onion, breadcrumbs, eggs, fennel seeds,wholegrain mustard, parsley and 10 g KNORR Rich Brown Gravy. Season and mix until fully combined.
    • Place pastry sheets on work surface and slice each in half. Divide the mince mixture along the length of the sheets and roll to enclose.
    • Cut each roll in half, brush with egg wash, score top and scatter with extra fennel seeds. Place sausage rolls on large baking trays.
    • Bake for 25-30 minutes at 180 degree Celsius or until golden and crispy.
    • Meanwhile pour water in a pan and add remaining KNORR Rich Brown Gravy. Bring to the boil then stir through extra wholegrain mustard and whisk until smooth. Keep warm.
    • Transfer sausage rolls to serving plates.
  2. To Serve

    • Serve with grain mustard sauce and red cabbage slaw.