# What You'll Need:
→ Sausage Rolls
01 - 1 sheet ready-rolled puff pastry (8.8 oz)
02 - 350 g (12.3 oz) pork sausage meat or 6 pork sausages, casings removed
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 ground 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 for garnish (e.g., rosemary, thyme)
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper. Mix thoroughly until evenly blended.
03 - Unroll the puff pastry sheet onto a lightly floured surface. Slice lengthwise into two equal strips.
04 - Divide the sausage mixture into two equal portions and shape each into a uniform log. Position each log along the long edge of each pastry strip.
05 - Carefully roll the pastry over the sausage logs, sealing the edge with a light brush of beaten egg. Place the seam side down.
06 - Cut each rolled log into 6 to 8 even pieces, approximately 1.75 to 2 inches (4–5 cm) in length, resulting in 12 to 16 mini rolls.
07 - Place the mini rolls seam side down on the prepared baking sheet, arranging them in a half-circle wreath shape, leaving small gaps for expansion.
08 - Brush the tops with the remaining beaten egg. If desired, sprinkle with sesame and/or poppy seeds evenly over the rolls.
09 - Bake in the preheated oven for 20 to 25 minutes or until the pastry is golden brown and cooked through.
10 - Allow to cool slightly before transferring to a serving platter. Garnish with fresh herbs as preferred and serve warm with wholegrain mustard or chutney.
