Homemade Sausage Rolls (Print Version)

# Ingredients:

01 - 2 sheets thawed puff pastry from freezer, following package timing
02 - 500g raw pork sausage meat (or peeled sausages from their casings)
03 - 1 small onion, chopped finely
04 - 1 garlic clove, finely chopped
05 - 1 tsp dried sage
06 - 1 tsp dried thyme
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp salt
09 - 60-125g breadcrumbs
10 - 1 tsp Dijon mustard (if you want)
11 - 1 egg, whisked
12 - 1 tbsp milk (if needed)
13 - Poppy seeds or sesame seeds (if you want)

# Instructions:

01 - Heat your oven to 200°C. Put parchment paper or a silicone mat on a big baking tray.
02 - Grab a bowl and throw in the sausage meat, chopped onion, garlic, sage, thyme, pepper, salt and mustard. Mix it all up good. Dump in breadcrumbs and stir through. If it feels too crumbly, splash in some milk or extra mustard to make it sticky.
03 - Put thawed pastry on a surface with a bit of flour. Smooth out any creases with a rolling pin but don't change the size.
04 - Split sausage mix into two equal chunks. Shape each chunk into a long sausage as long as each pastry sheet. Put one meat stick along the edge of each pastry.
05 - Brush some beaten egg on the far edge of the pastry. Roll the pastry over the meat until it's covered completely. Make sure the join sits at the bottom.
06 - With a sharp knife, cut each big roll into 6 even pieces. Put them on your baking tray with gaps between them.
07 - Paint the tops with leftover beaten egg or egg mixed with milk. Sprinkle seeds on top if you fancy them.
08 - Make small cuts on the tops so steam can escape. Cook for 25-30 minutes until they're puffy, golden, and the meat inside is done.
09 - Let them cool a bit before eating. They taste great warm or cold.

# Notes:

01 - Go for quality sausage meat for the best taste and juiciness
02 - Keep an eye on them while cooking - they usually turn perfect after 20-25 minutes
03 - Squeeze the pastry edges tight so the filling stays put during cooking
04 - Make sure your knife is super sharp when cutting to keep the pastry neat

Back