Fennel & Rosemary Sausage Rolls with Homemade Tomato Chutney

Chef: Chef Barret Jones
Feeds: 4-6
Featuring: Kingfishers Bend Sausages + Wagyu Mince

A true family favourite, elevated with premium Kingfishers Bend meat.
Chef Barret brings together wagyu mince, our signature sausages, and a warming blend of fennel, rosemary and smoked paprika — wrapped in flaky pastry and served with a rich, slow-cooked tomato chutney. Comfort food done properly.

Ingredients

Sausage Rolls

• 500g Kingfishers Bend Sausages

• 500g Kingfishers Bend Wagyu Mince

• 1 brown onion, sliced

• 2 cloves garlic, sliced

• 2 sprigs fresh thyme

• Drizzle olive oil

• 10g sea salt

• 5 turns black pepper

• 1 tsp fennel seeds

• ½ tsp smoked paprika

Homemade Tomato Chutney

• 500g fresh tomatoes, chopped

• 3 small shallots, sliced

• 2 cloves garlic, chopped

• 50g tomato paste

• 75ml sherry vinegar

• 55g brown sugar

• 10g sea salt

• 10 turns pepper

• Drizzle olive oil

To Roll & Assemble

• Good-quality puff pastry

• 2 eggs, whisked

• 1 tbsp white sesame seeds

• 1 tbsp black sesame seeds

• 1 tsp fennel seeds

• Cracked black pepper

• Pastry brush

Method

For the Sausage Roll Mix

1. Slice the onion and garlic, and pick the thyme leaves from the stalk.

2. Place a saucepan over medium heat with a drizzle of olive oil.

3. Add onions, garlic and thyme. Cook gently for 5–10 minutes, until soft and fragrant.

4. While this cooks, remove the sausage meat from the casings and add to a mixing bowl with the wagyu mince, sea salt, pepper, fennel seeds and smoked paprika.

5. Once the onion mixture has softened, remove from heat and allow to cool completely.

6. Add the cooled onions to the meat mixture and mix thoroughly with your hands until well combined.

7. Transfer mixture to piping bags and refrigerate until needed.
   

For the Tomato Chutney

1. Place a pot over medium heat with a drizzle of olive oil.

2. Add the shallots, garlic and salt. Cook for 10 minutes, stirring occasionally, until soft.

3. Add the chopped tomatoes and tomato paste. Cook gently for 10–15 minutes until the tomatoes begin to break down.

4. Add the sherry vinegar and brown sugar.

   • Note: Tomatoes vary by season — add most of the vinegar and sugar, then adjust to taste.

5. Cook low and slow for 30–40 minutes, stirring every 5 minutes to ensure it doesn’t catch.

6. Finish with cracked black pepper and adjust seasoning to taste.

To Assemble

1. Preheat oven to 220°C (fan-forced).

2. Lay sheets of puff pastry on your bench.

3. Pipe a generous line of sausage mixture along one edge of the pastry.

4. Roll the pastry over to encase the filling and crimp the seam with a fork.

5. Cut into your preferred size.

6. Place rolls onto a baking tray lined with baking paper.

7. Brush with egg wash.

8. Mix the sesame seeds and fennel seeds together, and sprinkle generously over the top.

9. Finish with cracked black pepper.

To Bake

1. Place sausage rolls into the preheated oven and bake for 10 minutes.

2. Rotate the tray for even cooking.

3. Continue baking for a further 10–12 minutes, or until puffed, golden and crisp.

4. Rest for 5 minutes before serving with the tomato chutney.

Chef Barret's Tips

• The filling can be made in advance and frozen.

• You can assemble the sausage rolls raw and freeze — bake from frozen when needed.

• For extra flakiness, keep your pastry cold and work quickly.

• Use very ripe tomatoes for the chutney — it transforms the flavour.