Ingredients:

  • 250g cold unsalted butter, cubed
  • 250g all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 125ml ice water
  • 500g good quality pork sausage meat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp fennel seeds, lightly crushed
  • 1 egg, beaten, for egg wash
  • Sesame seeds or poppy seeds, for sprinkling (optional)

Instructions:

  1. Combine flour and salt in a bowl.
  2. Rub the cold butter into the flour until it resembles coarse breadcrumbs.
  3. Gradually add the ice water, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and form into a rectangle.
  5. Fold the dough into thirds, wrap, and chill for 30 minutes. Repeat this folding and chilling process 3 times.
  6. In a bowl, combine the sausage meat, onion, garlic, sage, thyme, and fennel seeds. Mix well.
  7. Preheat oven to 200°C (400°F/Gas Mark 6).
  8. Roll out the chilled pastry to about 3mm thickness.
  9. Cut the pastry in half lengthwise.
  10. Divide the sausage mixture evenly between the two pastry strips, forming a log down the centre of each strip.
  11. Brush one edge of the pastry with egg wash.
  12. Fold the pastry over the sausage filling to enclose it, pressing the edges firmly to seal.
  13. Cut the long sausage rolls into individual rolls, about 4-5 inches long.
  14. Place the sausage rolls on a baking sheet lined with parchment paper.
  15. Brush the sausage rolls with egg wash.
  16. Sprinkle with sesame or poppy seeds, if desired.
  17. Bake for 25-30 minutes, or until the pastry is golden brown and the sausage filling is cooked through.
  18. Let cool slightly on the baking sheet before serving.