# What You'll Need:
→ Sausage Rolls
01 - 1 sheet ready-rolled puff pastry (8.8 oz)
02 - 12.3 oz pork sausage meat or 6 pork sausages, casing removed
03 - 1 small onion, finely chopped
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Assembly & Finish
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional)
11 - 1 tablespoon poppy seeds (optional)
→ To Serve (optional)
12 - 2 tablespoons wholegrain mustard or chutney
13 - Fresh herbs (e.g., rosemary, thyme) for garnish
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine sausage meat, chopped onion, parsley, thyme, Dijon mustard, salt, and pepper in a bowl until thoroughly mixed.
03 - Unroll the puff pastry on a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide the sausage mixture in half and shape each portion into a long, even log. Place each log along the long edge of each pastry strip.
05 - Roll the pastry carefully over the sausage logs, brushing the edge with beaten egg to seal, and position the seam underneath.
06 - Cut 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 in a half-circle wreath shape on the prepared baking sheet, leaving small gaps for expansion.
08 - Brush the rolls 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 the sausage is cooked through.
10 - Allow to cool slightly, transfer to a serving platter, garnish with fresh herbs if desired, and serve warm with mustard or chutney.
