Pork and Fennel Sausage Roll

Home > Recipes > Pork and Fennel Sausage Roll
Author: Bernadette Eriksen
These pureed sausage rolls combine the savoury richness of pork with the aromatic sweetness of fennel, creating a hearty, flavourful bite for any occasion.
Category: Snack, Appetizer
Keyword: Level 4 pureed dysphagia diet
Prep Time: 45 minutes
Servings: 4 Serves
Print Recipe

Ingredients

Filling

  • 250 g Minced Pork
  • 1/2 tsp Ground Fennel
  • 1/2 tsp Garlic, finely chopped
  • 45 mL Red Wine
  • 60 mL Chicken Stock
  • 1 tsp Honey
  • 1 1/2 tsp Sage, fresh, finely chopped
  • 1 1/2 tsp Oregano, fresh, finely chopped
  • 5 g Shape It Powder or use Shape It Scoop, see notes
  • 1.83 g thickplus Powder
  • Salt and Pepper to taste

Breading

  • 100 g White or Wholemeal Bread, crusts removed
  • 800 mL Full Cream Milk
  • 5 g Shape It Powder or use Shape It Scoop, see notes

Equipment

Ingredients

Filling

  • 250 g Minced Pork
  • 1/2 tsp Ground Fennel
  • 1/2 tsp Garlic, finely chopped
  • 45 mL Red Wine
  • 60 mL Chicken Stock
  • 1 tsp Honey
  • 1 1/2 tsp Sage, fresh, finely chopped
  • 1 1/2 tsp Oregano, fresh, finely chopped
  • 5 g Shape It Powder or use Shape It Scoop, see notes
  • 1.83 g thickplus Powder
  • Salt and Pepper to taste

Breading

  • 100 g White or Wholemeal Bread, crusts removed
  • 800 mL Full Cream Milk
  • 5 g Shape It Powder or use Shape It Scoop, see notes

Instructions

Filling

  • Place the pork, garlic, fennel, and wine into a saucepan over medium-high heat.
  • Cook for 3 minutes or until the mince has browned. Stir with a wooden spoon, breaking up any lumps.
  • Transfer the mixture into a measuring jug and add chicken stock until the total volume reaches 500mL.
  • Return mixture to the pan, add Shape It Powder, thickplus Powder, honey, herbs, and seasoning.
  • Bring to the boil over medium heat.
  • Reduce heat and simmer gently for 2 minutes, stirring occasionally.
  • Pour Shape It mixture into a food processor and puree until smooth, scraping down the sides as required.
  • Season to taste with salt and pepper.
  • Place the pureed filling mixture onto a sheet of cling film. Roll tightly into a log, twist the ends firmly to seal. Alternatively, use the Shape It Sausage Mould.
  • Refrigerate until set.

Breading

  • Arrange the bread slices on a tray, leaving space between each piece.
  • In a saucepan, whisk milk and Shape It Powder. Bring to the boil over medium heat.
  • Reduce heat and simmer gently for 2 minutes, stirring occasionally.
  • Pour approximately three-quarters of the hot liquid mixture over the bread. Set remaining liquid aside and keep hot. Use a fork to pierce the bread at 1cm intervals to help the solution penetrate. Let stand for 5 minutes, then turn over.
  • Pour the remaining hot liquid mixture over any dry or unsoaked bread.
  • Cover and let stand for 10 minutes, then refrigerate for at least 2 hours.
  • Once set, cut off any dried or unsoaked edges and discard any excess liquid formed around the bread.

Assemble and Serve

  • Unwrap sausage filling and cut into slices approximately 4cm wide or to your desired thickness.
  • Wrap each moulded sausage slice in a piece of soaked bread to pureed sausage rolls.
  • To reheat, refer to the Shape It Reheating Guide.
  • Serve on a plate or platter as part of a midday snack or high tea.

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