# Components:
→ Sausage Roll Filling
01 - 1 sheet (approx. 8.8 oz) ready-rolled puff pastry
02 - 12.3 oz 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 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 such as rosemary or thyme for garnish
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, thoroughly combine sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper.
03 - Unroll the puff pastry on a lightly floured surface and cut it lengthwise into two equal strips.
04 - Divide the sausage mixture evenly and shape each portion into a long, uniform log. Lay one log along the long edge of each pastry strip.
05 - Carefully roll the pastry over the sausage logs, brushing the edge with beaten egg to seal. Place the seam side down.
06 - Slice each roll into 6 to 8 equal pieces, approximately 1.5 to 2 inches each, yielding 12 to 16 mini rolls total.
07 - Place mini rolls seam-side down in a half-circle wreath pattern on the prepared baking sheet, allowing space for expansion.
08 - Brush the tops with remaining beaten egg. Optionally, sprinkle sesame and/or poppy seeds over the rolls.
09 - Bake in the preheated oven for 20 to 25 minutes until golden brown and fully cooked.
10 - Allow to cool slightly before transferring to a serving platter. Garnish with fresh herbs if desired and serve warm with mustard or chutney.
