Ingredients:

  • 1 lb (450g) good quality pork sausage meat (or 8-10 sausages, casings removed)
  • 1/2 medium onion, finely chopped (about 1/2 cup/75g)
  • 1 clove garlic, minced
  • 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1 tbsp breadcrumbs (optional, helps bind the mixture)
  • 1 tbsp Worcestershire sauce (optional, for added depth of flavour)
  • 2 sheets (about 1 lb/450g total) ready-made all-butter puff pastry, thawed according to package instructions
  • 1 large egg, beaten
  • 1 tbsp milk
  • Sesame seeds or poppy seeds (optional, for topping)

Instructions:

  1. Combine sausage meat, onion, garlic, herbs, nutmeg, pepper, breadcrumbs (if using), and Worcestershire sauce (if using) in a large bowl. Mix thoroughly but gently; avoid overmixing.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to handle.
  3. Lightly flour a clean work surface. Unfold one sheet of puff pastry and gently roll it out to a rectangle (about 12x10 inches).
  4. Cut the pastry sheet in half lengthwise. Divide half of the chilled sausage mixture evenly along the length of each pastry strip, leaving a border.
  5. Brush the edge of the pastry with egg wash. Carefully roll the pastry over the sausage mixture to form a long sausage roll. Press the seam firmly to seal. Repeat with the remaining pastry sheet and sausage mixture.
  6. Place the sausage rolls on a baking sheet lined with parchment paper and refrigerate for 15 minutes. This helps prevent them from shrinking during baking.
  7. Preheat oven to 400°F (200°C/Gas Mark 6).
  8. Remove the sausage rolls from the refrigerator. Brush the tops with egg wash (egg mixed with milk). Score the tops of the sausage rolls 2-3 times with a sharp knife or scissors, creating vents for steam to escape.
  9. Bake for 25-30 minutes, or until the pastry is golden brown and puffed up, and the sausage filling is cooked through (internal temperature of 165°F/74°C).
  10. Let the sausage rolls cool slightly on the baking sheet before serving.