Ingredients:

  • 1 lb (450g) ground pork sausage meat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp (15ml) brown sauce or Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp ground sage (if using plain sausage)
  • 1/4 tsp black pepper
  • Pinch of salt
  • 2 sheets (14.1 oz or 400g total) all-butter puff pastry
  • 1 large egg, beaten
  • 1 tbsp milk or water
  • Optional: Sesame seeds or poppy seeds for topping

Instructions:

  1. Sauté onion and garlic in a skillet until softened. Add sausage meat, thyme, sage (if using), brown sauce (or Worcestershire), salt, and pepper. Cook, breaking up the sausage with a spoon, until browned and cooked through. Drain any excess fat. Let cool slightly.
  2. On a lightly floured surface, gently roll out one sheet of puff pastry into a rectangle, about 12x16 inches (30x40cm).
  3. Cut the pastry sheet in half lengthwise. Spread half of the sausage mixture evenly along the length of each strip. Fold the pastry over the filling to enclose it, creating a log. Press the edges to seal. Repeat with the second pastry sheet and remaining filling.
  4. Wrap the sausage rolls logs in plastic wrap and chill for at least 15 minutes.
  5. Cut each log into 1-inch (2.5cm) mini rolls.
  6. Place the mini rolls on a baking sheet lined with parchment paper. Brush with egg wash (beaten egg + milk/water). Sprinkle with sesame or poppy seeds, if desired. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and puffed. Perfect game day snacks!
  7. Let the sausage rolls cool slightly on the baking sheet before serving.