# What You Need:
→ Sausage Rolls
01 - 1 sheet (8.8 oz) ready-rolled puff pastry
02 - 12 oz high-quality pork sausage meat or 6 pork sausages, casings removed
03 - 1 small onion, finely chopped
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
06 - 1 tsp Dijon mustard
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Assembly & Finish
09 - 1 egg, beaten (for egg wash)
10 - 1 tbsp sesame seeds (optional)
11 - 1 tbsp poppy seeds (optional)
→ To Serve (optional)
12 - 2 tbsp wholegrain mustard or chutney
13 - Fresh herbs (e.g., rosemary, thyme) for garnish
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper in a bowl. Mix thoroughly to blend all ingredients.
03 - Unroll puff pastry on a lightly floured surface. Cut lengthwise into two equal strips.
04 - Divide sausage mixture into two equal portions and shape each into a long log. Place one log along the edge of each pastry strip.
05 - Roll pastry over the sausage log, brushing the edge with beaten egg to seal. Position seam side down.
06 - Cut each roll into 6 to 8 pieces, approximately 1.5 to 2 inches thick, yielding 12 to 16 mini rolls total.
07 - Place mini rolls seam side down in a half-circle wreath shape on the baking sheet, leaving space between each for expansion.
08 - Brush the tops of the rolls with remaining beaten egg. Sprinkle with sesame and/or poppy seeds if desired.
09 - Bake for 20 to 25 minutes until pastry is golden brown and sausage is cooked through.
10 - Allow to cool slightly. Transfer to serving platter and garnish with fresh herbs if desired. Serve warm with mustard or chutney.
