Ingredients
Sausage Mixture
- 500g sausage meat
- 1 small onion, finely chopped
- 1 tsp dried sage
- 0.5 tsp dried thyme
- 0.25 tsp ground nutmeg
- Salt and pepper to taste
- 1 tsp Dijon mustard
- 1 tbsp breadcrumbs
Pastry & Topping
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Sausage Mixture: In a bowl, combine the sausage meat, finely chopped onion, dried sage, dried thyme, ground nutmeg, salt, pepper, Dijon mustard, and breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare the Puff Pastry: Lay out the sheet of puff pastry on a clean surface and lightly roll it out. Cut the pastry lengthwise into two long rectangular strips to shape the sausage rolls.
- Form the Sausage Logs: Divide the sausage mixture into two equal parts. Shape each portion into a long log and place it in the center of each pastry strip.
- Seal the Rolls: Brush one edge of each pastry strip with the beaten egg wash. Fold the pastry over the sausage log to enclose it, pressing the edges together to seal. Crimp the sealed edges with a fork for a decorative and secure finish, then cut the long rolls into smaller, bite-sized mini rolls.
- Prepare for Baking: Arrange the sausage rolls seam-side down on a baking tray. Brush the tops with additional egg wash and optionally score the tops lightly with a knife for decoration and easier portioning.
- Bake the Sausage Rolls: Bake in a preheated oven at 200°C (392°F) for 20 to 25 minutes, or until the pastry is golden brown and the sausage meat is thoroughly cooked. Allow to cool slightly before serving for the best flavor and texture.
Notes
- Keep the puff pastry cold until you are ready to use it for the flakiest texture.
- You can assemble the sausage rolls a day ahead and bake them fresh before serving to save time.
- Reheat the sausage rolls in the oven rather than the microwave to maintain the crispness of the pastry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
