# Components:
→ Sausage Roll Filling
01 - 12.3 oz (350 g) quality pork sausage meat or 6 pork sausages, casings removed
02 - 1 small onion, finely chopped
03 - 1 tablespoon fresh parsley, finely chopped
04 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
05 - 1 teaspoon Dijon mustard
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Pastry and Assembly
08 - 1 sheet ready-rolled puff pastry (approx. 9 oz / 250 g)
09 - 1 large egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional)
11 - 1 tablespoon poppy seeds (optional)
→ For Serving (Optional)
12 - 2 tablespoons wholegrain mustard or chutney
13 - Fresh herbs such as rosemary or thyme for garnish
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - In a mixing bowl, thoroughly blend the pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper until evenly incorporated.
03 - Unroll the puff pastry sheet 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, even log matching the length of each pastry strip.
05 - Place one sausage log along the edge of each pastry strip. Carefully roll the pastry around the sausage by folding over the pastry, sealing the edge with a little beaten egg. Position the seam on the underside.
06 - Slice each roll into 6 to 8 evenly sized pieces, approximately 1.5 to 2 inches (4 to 5 cm) each, yielding 12 to 16 mini rolls total.
07 - Place the mini rolls seam-side down on the prepared baking sheet, arranging them in a half-circle or wreath pattern with small gaps for expansion during baking.
08 - Brush the tops of the rolls with the remaining beaten egg. Optionally, sprinkle with sesame seeds and/or poppy seeds.
09 - Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and the sausage filling is fully cooked.
10 - Allow the rolls to cool slightly before transferring the wreath to a serving platter. Garnish with fresh herbs if desired and serve warm with wholegrain mustard or chutney.
