# Ingredients:
→ Sausage Rolls
01 - 1 sheet (approximately 9 oz) ready-rolled puff pastry
02 - 12 oz quality pork sausage meat, 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 ground black pepper
→ Assembly & Finish
09 - 1 large 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 the oven to 400°F and line a large baking sheet with parchment paper.
02 - Combine pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper in a mixing bowl; mix thoroughly.
03 - Unroll the puff pastry sheet on a lightly floured surface and cut it lengthwise into two equal strips.
04 - Divide the sausage mixture evenly, shaping each half into a long log; place along one long edge of each pastry strip.
05 - Carefully roll the pastry over the sausage logs, brushing the edge with beaten egg to seal; position the seam underneath.
06 - Slice each roll into 6 to 8 even pieces, approximately 1.75 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, leaving space for expansion.
08 - Brush the tops with remaining beaten egg, then sprinkle with sesame and/or poppy seeds as desired.
09 - Bake in the preheated oven for 20 to 25 minutes until golden brown and fully cooked.
10 - Allow to cool slightly, transfer to a serving platter, garnish with fresh herbs if preferred, and serve warm with mustard or chutney.
