Ingredients:

  • 1 lb (450g) good quality pork sausage meat (removed from the casings if necessary)
  • 1 small onion, finely chopped (approx. ½ cup)
  • 1 clove garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp dried fennel seeds
  • ½ tsp freshly grated nutmeg
  • 1 large egg, lightly beaten
  • 2 tbsp breadcrumbs (panko preferred for texture)
  • Salt and freshly ground black pepper to taste
  • 2 sheets (approx. 14 oz/400g total) ready-made puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp milk or cream (for egg wash)
  • Sesame seeds or poppy seeds (optional, for garnish)

Instructions:

  1. Sauté onion and garlic. Combine with sausage meat, herbs, spices, egg, and breadcrumbs. Season well. Chill for 30 minutes.
  2. Preheat oven to 400°F (200°C/Gas Mark 6). Line baking sheet(s) with parchment paper.
  3. Unfold puff pastry sheets. Cut each sheet in half lengthwise. Spread half the sausage mixture down the middle of each strip. Fold one side of the pastry over the filling, creating a roll. Press edges to seal.
  4. Cut each roll into desired lengths (approx. 4 inches/10cm). Place sausage rolls seam-side down on the prepared baking sheet. Beat egg with milk/cream to create an egg wash. Brush the sausage rolls with the egg wash. Sprinkle with sesame or poppy seeds (optional).
  5. Bake for 25-30 minutes, or until golden brown and the filling is cooked through. Internal temperature should reach 165°F (74°C).
  6. Let the sausage rolls cool on the baking sheet for a few minutes before serving.