Ingredients:

  • 1 lb (454g) high-quality pork sausage meat (removed from casings, if necessary)
  • 1/2 medium onion, finely chopped (approx. 75g)
  • 1 clove garlic, minced
  • 1 Granny Smith apple, peeled and finely grated (approx. 100g)
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp Dijon mustard
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • 2 sheets (about 14 oz/400g total) all-butter puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 1 tbsp milk or water
  • Sesame seeds or poppy seeds (optional, for garnish)

Instructions:

  1. Combine sausage meat, onion, garlic, grated apple, sage, thyme, Dijon mustard, nutmeg, cayenne (if using), salt, and pepper in a large bowl. Mix thoroughly but gently. Cover and chill for at least 30 minutes.
  2. Lightly flour a clean work surface. Gently unfold one sheet of puff pastry. If needed, lightly roll it out to even thickness.
  3. Cut each pastry sheet in half lengthwise. Divide the sausage filling evenly among the four strips, shaping it into a log down the center of each strip. Brush one edge of the pastry with the egg wash. Fold the pastry over the filling to enclose it, pressing the edges to seal. Trim any excess pastry.
  4. Place the assembled rolls seam-side down on a baking sheet lined with parchment paper. Chill for at least 15 minutes. Brush the tops of the rolls with the egg wash (thinned with milk or water). Sprinkle with sesame or poppy seeds, if using. Cut each roll into 3 equal pieces.
  5. Preheat oven to 400°F (200°C). Bake for 25-30 minutes, or until the pastry is golden brown and puffed up, and the filling is cooked through. The internal temperature of the sausage should reach 165°F (74°C).
  6. Transfer the sausage rolls to a wire rack to cool slightly before serving.