# What You'll Need:
→ Sausage Roll Filling
01 - 1 sheet (approx. 8.8 oz) ready-rolled puff pastry
02 - 12.3 oz good-quality pork sausage meat or 6 pork sausages, casings removed
03 - 1 small onion, finely chopped
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
06 - 1 tsp Dijon mustard
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Assembly and Finish
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 such as rosemary or thyme for garnish
# Directions:
01 - Set oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, thoroughly blend sausage meat, finely chopped onion, parsley, thyme, Dijon mustard, salt, and black pepper.
03 - Unroll puff pastry onto a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide sausage mixture equally and shape each half into a long, even log placed along the edge of each pastry strip.
05 - Roll pastry carefully over sausage logs, brushing edges with beaten egg to seal, and place seam side down.
06 - Cut each roll into 6 to 8 even pieces, approximately 1.6 to 2 inches each, to create 12 to 16 mini rolls total.
07 - Arrange mini rolls seam side down on prepared baking sheet in a half-circle or wreath shape, leaving space between each for expansion.
08 - Brush rolls with remaining beaten egg and optionally sprinkle with sesame and/or poppy seeds.
09 - Bake for 20 to 25 minutes until golden brown and cooked through.
10 - Let cool briefly. Transfer the wreath to a serving platter, garnish with fresh herbs as desired, and serve warm with mustard or chutney.
