Golden puff pastry envelops herbed pork sausage, shaped in an elegant half-circle wreath, perfect for gatherings.
# What you'll need:
→ Sausage Rolls
01 - 1 sheet (8.8 oz) ready-rolled puff pastry
02 - 12.3 oz good-quality pork sausage meat (casing 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 lengthwise into two equal strips.
04 - Divide the sausage mixture into two equal portions and shape each into a long, uniform log. Place each log along the edge of a pastry strip.
05 - Roll the pastry carefully over each sausage log, brushing the pastry edge with a little beaten egg to seal. Position the seam underneath each roll.
06 - Slice each roll into 6 to 8 even pieces, approximately 1.6 to 2 inches in length, yielding 12 to 16 mini rolls in total.
07 - Place mini rolls seam side down on the prepared baking sheet in a half-circle wreath shape, leaving space between each for expansion.
08 - Brush the tops with the remaining beaten egg and optionally sprinkle with sesame or poppy seeds.
09 - Bake for 20 to 25 minutes or until pastry is golden brown and filling is cooked through.
10 - Allow to cool slightly; then transfer to a serving platter. Garnish with fresh herbs and serve warm with mustard or chutney if desired.
