Ingredients (makes 16 sausage rolls)

• 1 teas fennel seeds, plus extra to sprinkle
• 1 teas brown mustard seeds
• 1/2 teas cumin seeds
• 1 onion, finely chopped
• 80g sliced pancetta, chopped
• 450g pork mince
• 2 cups soft white fresh breadcrumbs (made from day-old bread
• 1/3 cup roughly chopped flat-leaf parsley
• Finely grated zest of 1 orange
• 2 eggs, lightly beaten
• 375g block frozen puff pastry, thawed
• poppyseeds, to sprinkle

Method

1. Preheat oven to 200°C and line a tray with baking paper. Toast spices in a dry frypan over medium heat for 1-2 minutes until fragrant. Pound the spices in a mortar and pestle until finely ground. Set aside. Return pan to medium heat. Cook onion and pancetta for 5 minutes or until onion softens, stirring. Add spices, then cool.
2. Add onion mixture to a large bowl with pork, crumbs, parsley, zest and half the egg. Season and mix well, then refrigerate until needed
3. Roll out pastry on a floured surface to a 5mm-thick, 40cm x 28cm rectangle, then halve into 2 long rectangles. Shape pork into two 40cm sausages, about 4cm wide. Place 1 sausage on each pastry rectangle, then roll up to enclose. Turn rolls seamside down, brush with egg and sprinkle with fennel, sesame and poppyseed. Cut on an angle into 5cm pieces, then place on tray and bake for 20-25 minutes until golden and cooked. Serve with chutney

Notes

If you are not a fan of fennel, this recipe works perfectly without it. Replace the fennel with onion or leeks or if you like herbs (but not fennel) a handful of flat leaf parsley with a little oregano or sage would be good too. Sausage Rolls are just so good - especially hot and served with a yummy dipping sauce.