Ingredients:

  • 1 lb (450g) pork sausage meat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried mixed herbs
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste)
  • 1 tablespoon breadcrumbs (optional)
  • 2 sheets (about 14 oz/400g) ready-made puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • Sesame seeds or poppy seeds (optional)

Instructions:

  1. Combine sausage meat, onion, garlic, herbs, nutmeg, pepper, salt, and breadcrumbs (if using) in a large bowl. Mix well, but don't overmix.
  2. Cover and refrigerate the filling for at least 30 minutes.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Lightly flour your work surface. Unfold one sheet of puff pastry. Cut it in half. Divide half the sausage meat filling in half lengthwise. Roll one half of filling into a log. Place one log of sausage along one long edge of each pastry cut.
  5. Roll the pastry over the filling, enclosing it completely. Press down gently to seal the seam. Trim any excess pastry. Repeat with the remaining filling and pastry.
  6. Cut each long roll into 6 smaller rolls.
  7. Place the sausage rolls seam-down on the prepared baking sheet. In a small bowl, whisk together the egg and milk (or water) for the egg wash. Brush the top of each sausage roll with the egg wash. Use a sharp knife to make two or three shallow slits across the top of each roll.
  8. Sprinkle with sesame seeds or poppy seeds, if desired.
  9. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is cooked through (internal temperature of 165°F/74°C).
  10. Let the sausage rolls cool slightly on the baking sheet before serving.