Ingredients:
For the Filling:
- 500g sausage meat (pork is traditional, but you can use beef, lamb, or a vegetarian alternative)
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional)
- 1 teaspoon dried sage (or other herbs like thyme or rosemary)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for binding)
- 1-2 tablespoons breadcrumbs (if needed, for absorbing excess moisture)
- Fresh herbs like parsley or chives, chopped (optional)
For the Pastry:
- 2 sheets ready-made puff pastry, thawed
For the Egg Wash:
- 1 egg, beaten with a splash of milk or water
Instructions:
1.Prepare the Filling:
-In a large bowl, combine the sausage meat, onion, garlic (if using), dried sage, salt, and pepper.
-Mix well with your hands until everything is evenly distributed.
-Add the beaten egg and mix again. If the mixture seems too wet, add a tablespoon or two of breadcrumbs.
-Add fresh herbs if using.
2.Assemble the Sausage Rolls:
-Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
-Lightly flour a clean surface. Unfold one sheet of puff pastry.
-Divide the sausage meat mixture in half. Form one half into a long sausage shape along one long edge of the pastry sheet, leaving a small border at the edges.
-Brush the opposite edge of the pastry with egg wash.
-Carefully roll the pastry over the sausage meat, sealing the edge.
-Repeat with the remaining pastry and sausage meat.
3.Cut and Bake:
-Cut each long sausage roll into smaller rolls, about 2-3 inches long.
-Place the rolls on the prepared baking sheet, leaving some space between them.
-Brush the tops of the rolls with egg wash.
-Bake for 20-25 minutes, or until the pastry is golden brown and puffed up and the sausage meat is cooked through.
4.Cool and Serve:
Remove the sausage rolls from the oven and let them cool slightly on the baking sheet before serving.