Never say: “My kids will never eat that.”

Pork Mince and mushroom Sausage Rolls Recipe

By Renate Engelbrecht

Wed, Apr 21

I’ve been facing the challenge of having to find ways to get Elian to eat. Not just veggies; anything! In fact, shove a plate of anything healthy in front of him and I’ll probably say: “He’ll never eat that.” I’m sure there are many moms out there who face the same challenge, but it’s only now that I realise how frustrating it is when your kids don’t want to eat. The South African Mushroom Farmers’ Association has come to my aid with this recipe, though, and I am pretty sure that it might have my kids craving for more.

With mushrooms being such a healthy vegetable (and one of the vegetables kids normally hate), this recipe is so welcome in our home at the moment. Both our kids are sick and with all the immune-boosting qualities of mushrooms, I’ll bake these Mushroom & Pork Mince Sausage Rolls again and again. With mushrooms blending into any minced meat easily when it is fine enough, the kids will probably not even taste the difference! Plus, it decreases the total calorie, fat and unsaturated fat intake and as a bonus it enhances and deepens the meaty flavour we all love so much.

This recipe portrays one of many ways in which you can blend mushrooms into family meals without compromising on flavour. It’s kid-friendly, healthier than Flings and it adds potassium, B-vitamins and antioxidants to every bite!

SAMFA Mushroom & Pork Mince Sausage Rolls

Makes about 20 sausage rolls


400g portabellini mushrooms

400g pork mince

1 small onion, finely diced

4 cloves garlic, finely minced

1 large egg, lightly beaten

1 cup breadcrumbs

1/4 parsley, finely chopped

2 tsp fennel seeds, lightly toasted

Salt and pepper, to taste

Extra virgin olive oil

1 egg, for egg wash

3 sheets ready rolled puff pastry, cut in half


Preheat oven to 200°C

Line a baking tray with baking paper

Using a food processor, pulse the mushrooms until they are very finely chopped.

In a large saucepan, heat a drizzle of olive oil and add the mushrooms.

Sauté until the mushrooms give off all their water and begin to brown.

Remove from the heat and set aside in a bowl.

Heat a fresh drizzle of olive oil in the pan.

Sauté the onion until soft and then add the garlic. Cook until fragrant.

Transfer to the bowl of cooked mushrooms and allow to cool.

Combine the cooled mushroom and onion mix with one egg, breadcrumbs, parsley and fennel seeds. Season with salt and pepper and mix until well combined.

Working with one sheet of pastry at a time, spoon some filling along one long edge.

Brush the opposite edge of pastry with the egg wash.

Roll up to form a sausage. Press the pastry together to secure.

Repeat with remaining mixture and pastry.

Brush the top of each roll with egg wash.

Cut each roll into 5cm-long segments.

Place onto a lined baking tray (pastry seam side down).

Bake for 30 minutes or until the pastry is golden brown and the filling is cooked through.

Serve with tomato sauce for dipping.


Image credits: South African Mushroom Farmers’ Association



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