# Ingredient List:
→ Sausage Rolls
01 - 1 sheet (8.8 oz) ready-rolled puff pastry
02 - 12 oz good-quality pork sausage meat (about 6 sausages, casings removed)
03 - 1 small onion, finely chopped
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Assembly and Finish
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional)
11 - 1 tablespoon poppy seeds (optional)
→ To Serve (Optional)
12 - 2 tablespoons wholegrain mustard or chutney
13 - Fresh herbs (e.g., rosemary, thyme) for garnish
# How-To Steps:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, blend pork sausage meat, onion, parsley, thyme, Dijon mustard, salt, and black pepper until well combined.
03 - Unroll puff pastry on a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide the sausage mixture in half and shape each portion into a long, uniform log.
05 - Place each sausage log along one edge of the pastry strips. Roll the pastry over the sausage, sealing the edge with a little beaten egg. Position the seam side down.
06 - Slice each roll into 6 to 8 even pieces, approximately 1.5 to 2 inches each, yielding 12 to 16 mini rolls in total.
07 - Arrange the mini rolls seam side down in a half-circle wreath shape on the prepared baking sheet, leaving space for expansion.
08 - Brush the rolls with remaining beaten egg and optionally sprinkle with sesame or poppy seeds.
09 - Bake for 20 to 25 minutes until golden brown and thoroughly cooked.
10 - Allow to cool slightly before transferring to a serving platter. Garnish with fresh herbs and serve warm with mustard or chutney.
