Ingredients:

  • 1 lb (450g) good quality pork sausage meat
  • 1 small onion, finely chopped (approx. ½ cup / 75g)
  • 1 clove garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 tsp ground nutmeg
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup (30g) breadcrumbs
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper to taste
  • 2 sheets (approx. 14 oz / 400g total) all-butter puff pastry, thawed but still cold
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp milk or cream (optional, added to egg wash)
  • Sesame seeds or poppy seeds (optional, for garnish)

Instructions:

  1. In a large bowl, combine all sausage filling ingredients until well mixed. Chill for at least 30 minutes.
  2. Lightly flour a clean work surface. Unfold one sheet of puff pastry. Gently roll out the pastry to even it out.
  3. Cut each pastry sheet in half lengthwise. Divide the sausage mixture evenly among the four strips of pastry. Form each portion into a long log along one edge of the pastry. Brush the opposite edge with egg wash. Fold the pastry over to enclose the sausage filling, pressing firmly to seal.
  4. Cut each long roll into 3-inch (7.5 cm) portions. Place sausage rolls seam-side down on a baking sheet lined with parchment paper. Brush with egg wash. Sprinkle with sesame seeds or poppy seeds, if desired.
  5. Cover the baking sheet tightly with plastic wrap and refrigerate for up to 24 hours, or freeze for up to 3 months.
  6. Preheat oven to 400°F (200°C). If frozen, bake directly from frozen, adding approximately 5-10 minutes to the baking time. Bake until golden brown, about 25-30 minutes.
  7. Let cool slightly on the baking sheet before transferring to a serving platter. Serve warm.