Sausage danish

Not everyone likes a sweet start to the day, so delicious sausage danish pastries by Nici Wickes are the perfect solution.

By Nici Wickes
  • 20 mins cooking
  • Makes 10
  • Print


  • 400 gram coarse ground pork sausages
  • 2 teaspoon fennel seeds
  • 1/2 teaspoon sea salt and decent grind of black pepper
  • plain flour, for dusting
  • 1 roll all-butter flaky pastry (Nici used Paneton)
  • 1 egg, lightly beaten


  • 1
    Preheat oven to 200°C. Line a tray with baking paper.
  • 2
    Squeeze the sausage meat from the casings into a bowl. Mix well with the fennel seeds and seasonings.
  • 3
    Dust the bench with flour and roll the pastry out to 30cm x 20cm.
  • 4
    Spread the sausage out over the pastry, leaving a 3cm border. Brush the border with beaten egg.
  • 5
    Roll one short side snugly into the centre line, brushing with beaten egg as you go. Repeat with the other side. Chill for 15 minutes.
  • 6
    Cut into 10 even slices, about 3cm thick.
  • 7
    Place on a lined tray, brush with the remaining egg wash and bake for 15-20 minutes until golden and puffed up. Try to resist eating them before they’ve cooled enough to not burn your mouth!


  • Instead of the sausage, try these with a filling of chopped bacon, grated cheese and chopped parsley that has been whisked with an egg.

read more from