# Components:
→ Sausage Rolls
01 - 1 sheet ready-rolled puff pastry (8.8 oz)
02 - 12 oz good-quality pork sausage meat (casings removed) or 6 pork sausages
03 - 1 small onion, finely chopped
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
06 - 1 tsp Dijon mustard
07 - 1/2 tsp salt
08 - 1/4 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
# Method steps:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, mix pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper until well combined.
03 - Unroll the puff pastry on a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide sausage mixture into two equal portions and shape each into a long, even log.
05 - Place one sausage log along the edge of each pastry strip, roll pastry over the filling, sealing the edge with beaten egg, and position seam underneath.
06 - Cut each roll crosswise into 6 to 8 pieces (approximately 1.5–2 inches each), yielding 12 to 16 mini rolls total.
07 - Arrange mini rolls seam side down in a half-circle wreath shape on the prepared baking sheet, leaving space for expansion.
08 - Brush tops with remaining beaten egg and sprinkle with sesame and/or poppy seeds as desired.
09 - Bake for 20 to 25 minutes until pastry is golden and sausage is cooked through.
10 - Allow to cool slightly, transfer to serving platter, garnish with fresh herbs if desired, and serve warm with mustard or chutney.
