Ingredients:

  • 500 g (1.1 lbs) high-quality pork sausage meat
  • 1 large free-range egg, lightly beaten (for binding)
  • 60 g (½ cup) dried cranberries, roughly chopped
  • 50 g (½ cup) pecans, toasted and finely chopped
  • 1 tbsp fresh thyme leaves, finely chopped
  • 2 tsp finely grated orange zest
  • 3 tbsp dried breadcrumbs (Panko or standard)
  • 1 tsp Maldon sea salt flakes
  • ½ tsp freshly ground black pepper
  • 1 pinch ground nutmeg
  • 500 g (2 sheets/1 lb 2 oz) all-butter puff pastry, ready-rolled or block (kept chilled)
  • 1 large free-range egg, whisked with 1 tsp water (for egg wash)
  • 1 tbsp sesame seeds or poppy seeds (optional, for garnish)

Instructions:

  1. Combine the chopped cranberries, toasted pecans, thyme leaves, orange zest, breadcrumbs, salt, pepper, and nutmeg in a large bowl until well distributed.
  2. Add the sausage meat and the lightly beaten egg to the bowl. Mix gently using clean hands or a spoon until the ingredients are just combined. Do not overmix.
  3. Roll out or unroll one sheet of puff pastry. Cut the sheet lengthwise into two equal strips (roughly 10 cm / 4 inches wide each).
  4. Divide the filling mixture in half. Place one half down the center of the first pastry strip, forming a uniform, cylindrical log along the entire length. Repeat with the second pastry strip.
  5. Lightly brush one long edge of the pastry strip with the egg wash. Fold the dry edge over the filling to meet the egg-washed edge, enclosing the filling. Press firmly to create a neat seam and crimp shut using the tines of a fork.
  6. Turn the logs seam-side down. Cut each long log into 18 small, cocktail-sized pieces (about 3 cm / 1.25 inches each). You should have 36 rolls total.
  7. Place the cut sausage rolls onto parchment-lined baking trays. Transfer the trays to the refrigerator and chill for a minimum of 30 minutes. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  8. Brush the tops of the chilled sausage rolls liberally with the remaining egg wash and sprinkle with sesame or poppy seeds, if using. Bake for 20–22 minutes, rotating trays halfway through, until the pastry is puffed and deep golden brown. Cool slightly on a wire rack before serving.