Ingredients:

  • 17.3 oz (500g) all-butter puff pastry, cold
  • All-purpose flour, for dusting
  • 1 large egg, beaten, for egg wash
  • 1 lb (450g) pork sausage meat
  • 1/2 cup (50g) breadcrumbs, panko or regular
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon of milk

Instructions:

  1. Combine sausage meat, breadcrumbs, onion, garlic, herbs, nutmeg, cayenne (if using), and egg in a large bowl. Season with salt and pepper. Mix well with your hands until everything is evenly distributed.
  2. Cover the bowl and refrigerate the filling for at least 30 minutes.
  3. Lightly flour a clean work surface. Roll out the puff pastry into a large rectangle, about 1/8-inch thick.
  4. Cut the pastry rectangle in half lengthwise. Divide the sausage filling evenly between the two pastry strips, forming a log down the center of each strip.
  5. Fold one side of the pastry over the filling, meeting the other edge. Press firmly to seal the seam. Gently roll the sausage roll to smooth it.
  6. Place the assembled sausage rolls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
  7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. Remove the sausage rolls from the refrigerator. Brush the tops with the beaten egg wash. Using a sharp knife, score the tops of the sausage rolls diagonally in 2-3 places to allow steam to escape.
  9. Bake for 25-30 minutes, or until golden brown and the filling is cooked through (internal temperature reaches 165°F/74°C).
  10. Let the sausage rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.