# What You Need:
→ Sausage Roll Filling
01 - 12 oz pork sausage meat (or 6 pork sausages, casings removed)
02 - 1 small onion, finely chopped
03 - 1 tbsp fresh parsley, finely chopped
04 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
05 - 1 tsp Dijon mustard
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Pastry
08 - 1 sheet (approx. 8.8 oz) ready-rolled puff pastry
→ Assembly and Garnish
09 - 1 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 (e.g., rosemary, thyme) for garnish
# How-To:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine pork sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper. Mix thoroughly until evenly blended.
03 - Unroll the puff pastry onto a lightly floured surface. Cut lengthwise into two equal strips.
04 - Divide the sausage mixture into two equal portions. Shape each portion into a long, even log and place along the long edge of each pastry strip.
05 - Carefully roll the pastry over the sausage logs. Brush the pastry edge with a little beaten egg to seal and position the seam facing down.
06 - Cut each roll into 6 to 8 even pieces, approximately 1.5 to 2 inches each, yielding 12 to 16 mini rolls in total.
07 - Arrange the mini rolls seam side down in a half-circle wreath shape on the prepared baking sheet, leaving space between pieces for expansion.
08 - Brush the tops of the mini rolls with remaining beaten egg. Sprinkle with sesame and/or poppy seeds if desired.
09 - Bake in the preheated oven for 20 to 25 minutes, or until pastry is golden brown and filling is cooked through.
10 - Allow rolls to cool slightly. Transfer the wreath to a serving platter, garnish with fresh herbs if desired, and serve warm with mustard or chutney.
