Golden flaky pastry encases herbed pork sausage, shaped into a festive half-circle wreath, perfect for gatherings.
# What You’ll Need:
→ Sausage Rolls
01 - 1 sheet (approx. 8.8 oz) ready-rolled puff pastry
02 - 12.3 oz good-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 ½ tsp dried thyme)
06 - 1 tsp Dijon mustard
07 - ½ tsp salt
08 - ¼ 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 (e.g., rosemary, thyme) for garnish
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, mix the pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper until fully incorporated.
03 - Unroll the puff pastry on a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide the sausage mixture evenly in half and shape each portion into a long, even log.
05 - Place one sausage log along the long edge of each pastry strip. Carefully roll the pastry over the sausage, brushing the edge with beaten egg to seal. Position the seam underneath.
06 - Cut each roll into 6–8 even pieces, approximately 1.5–2 inches each, yielding 12–16 mini rolls in total.
07 - Place the mini rolls seam side down in a half-circle wreath shape on the prepared baking sheet, leaving space between each for expansion.
08 - Brush the tops with the remaining beaten egg and sprinkle with sesame and/or poppy seeds if desired.
09 - Bake for 20–25 minutes or until the pastry is golden brown and sausage is cooked through.
10 - Allow to cool slightly before transferring to a serving platter. Garnish with fresh herbs and serve warm alongside mustard or chutney.
