Ingredients:

  • 1 pound (450g) good quality pork sausage meat (removed from the casings, if applicable)
  • 1 small onion, finely chopped (about ½ cup / 75g)
  • 1 tablespoon fresh parsley, chopped (about 5g)
  • 1 teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon breadcrumbs (about 5g)
  • 2 sheets (14 oz / 400g total) pre-made puff pastry, thawed but still cold
  • 1 large egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds (optional, for topping)

Instructions:

  1. In a large bowl, combine the sausage meat, onion, parsley, sage, salt, pepper, and breadcrumbs. Mix well with your hands until evenly distributed. Don't overmix!
  2. Lightly dust a clean surface with flour. Unfold one sheet of puff pastry. If desired, gently roll it out slightly to even the thickness, but be careful not to overwork it.
  3. Spread half of the sausage meat mixture evenly over the pastry sheet. Roll the pastry tightly around the filling like a Swiss roll.
  4. Using a sharp knife or pizza cutter, cut the roll into approximately 12 mini sausage rolls, each about 1 inch (2.5cm) wide.
  5. Repeat steps 2-4 with the remaining pastry sheet and sausage meat.
  6. Place the mini sausage rolls, seam-side down, onto baking sheets lined with parchment paper, leaving some space between them.
  7. Brush the tops of the sausage rolls with the beaten egg wash. Sprinkle with sesame seeds or poppy seeds, if using.
  8. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and the sausage meat is cooked through.
  9. Let the sausage rolls cool slightly on the baking sheets before serving.