# Ingredients:
→ Sausage Rolls
01 - 1 sheet ready-rolled puff pastry (approx. 8.8 oz)
02 - 12 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 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 and thyme for garnish
# Instructions:
01 - Set the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a mixing bowl, thoroughly blend the pork sausage meat, chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper until evenly combined.
03 - Unroll the puff pastry on a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide the sausage mixture evenly, shaping each half into a long, uniform log to fit along each strip of pastry.
05 - Place each sausage log along the long edge of a pastry strip, then carefully roll the pastry over it, sealing the edge with a little beaten egg and positioning the seam underneath.
06 - Slice each roll into 6 to 8 equal pieces roughly 1.5 to 2 inches each, yielding 12 to 16 mini rolls in total.
07 - Place the mini rolls seam side down on the prepared baking sheet in a half-circle wreath shape, spacing them slightly to allow 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 to 25 minutes until the pastry is golden brown and cooked through.
10 - Allow the rolls to cool slightly, then transfer the wreath to a serving platter. Garnish with fresh herbs and serve warm accompanied by mustard or chutney.
