# What You Need:
→ Sausage Rolls
01 - 1 sheet (approx. 8.8 oz) ready-rolled puff pastry
02 - 12.3 oz high-quality 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 1/2 tsp dried thyme
06 - 1 tsp Dijon mustard
07 - 1/2 tsp salt
08 - 1/4 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 - Set oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking.
02 - In a mixing bowl, blend pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper until evenly mixed.
03 - Unroll the puff pastry onto a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide the sausage mixture into two portions. Shape each into a long, uniform log and lay one along the edge of each pastry strip.
05 - Carefully roll the pastry over the sausage logs, sealing the edge with a little beaten egg. Ensure the seam is positioned underneath.
06 - Slice each roll into 6 to 8 pieces approximately 1.5 to 2 inches long, yielding 12 to 16 mini rolls total.
07 - Place mini rolls seam side down in a half-circle wreath shape on the prepared baking sheet, spacing them evenly for expansion.
08 - Brush tops with remaining beaten egg and optionally sprinkle sesame or poppy seeds over the rolls.
09 - Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and sausage is fully cooked.
10 - Allow rolls to cool slightly, then transfer the wreath to a serving platter. Garnish with fresh herbs if desired and serve warm with mustard or chutney.
