Ingredients:

  • 1 lb (450 g) high-quality ground pork shoulder
  • 1/2 cup (60 g) panko breadcrumbs
  • 1/4 cup (40 g) small yellow onion, finely grated
  • 2 Tbsp (10 g) fresh sage, finely chopped
  • 1 large egg, lightly beaten (for filling)
  • 1 tsp (5 ml) Dijon mustard
  • 1 1/2 tsp (7 g) kosher salt
  • 1/2 tsp (2 g) freshly ground black pepper
  • 2 sheets (400 g) all-butter puff pastry (ready-rolled)
  • 1 large egg, beaten (for egg wash)
  • 24 flaked almonds (for ‘fingernails’)
  • 1 Tbsp (8 g) poppy seeds or sesame seeds (optional)
  • 1 cup (240 ml) Ketchup
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1/2 tsp (2.5 ml) Tabasco or hot sauce (use to taste)

Instructions:

  1. Combine Ingredients: In a large bowl, mix the ground pork, breadcrumbs, grated onion, fresh sage, beaten egg, Dijon, salt, and pepper. Use your hands to ensure the mixture is evenly combined, but avoid overmixing.
  2. Prep Pastry: Unroll one sheet of puff pastry onto the cutting board. Cut lengthwise into 12 equal strips (about 1 inch / 2.5 cm wide).
  3. Mould the Meat: Take roughly 1.5–2 tablespoons of the meat mixture and roll it into a thick, cylindrical log (about 3 inches / 7.5 cm long). This is your ‘finger’ core.
  4. Create the Knuckles: Use a paring knife or the dull side of a butter knife to score 2–3 horizontal lines across the middle of the meat log, simulating knuckles.
  5. Place the Fingernail: Press one flaked almond firmly into the end of the log to form the ‘fingernail.’
  6. Repeat: Continue shaping and scoring until all the meat is used, then chill the logs briefly if they are too soft to handle.
  7. Wrap the Fingers: Place one meat log along the edge of a pastry strip. Roll the pastry tightly around the meat, leaving the almond ‘fingernail’ end exposed.
  8. Seal and Score: Trim any excess pastry and press the seam firmly to seal. Place the rolls seam-side down on a parchment-lined baking sheet. Repeat with the remaining rolls and the second sheet of pastry.
  9. Finish the Knuckle Detail: Using the paring knife, lightly score 2–3 lines through the pastry itself where the knuckles were previously scored on the meat underneath. This helps them stand out after baking.
  10. Egg Wash and Seeds: Brush the entire pastry surface (except the almond) generously with the beaten egg wash. Sprinkle lightly with poppy or sesame seeds for extra texture, if desired.
  11. Chill: Place the baking sheets in the refrigerator for 30 minutes. (Do not skip this—it helps the pastry stay flaky and defined.)
  12. Bake: Preheat the oven to 400°F (200°C). Bake for 22–25 minutes, or until the pastry is deeply golden brown, puffed up, and the filling is cooked through (internal temperature should reach 165°F/74°C).
  13. Cool: Transfer the baked rolls immediately to a wire rack. They are best served warm.
  14. Make the Bloody Dip: Combine the ketchup, Worcestershire sauce, and hot sauce in a small serving bowl. Whisk until uniform in colour.
  15. Serve: Transfer the dip to a decorative bowl and serve alongside the warm sausage rolls. Encourage guests to dip the ‘severed’ end into the ‘blood.’