Sausage Rolls with Side Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C / 180°C Fan). Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, combine the pork sausage meat, finely chopped onion, breadcrumbs, parsley, sage, thyme, nutmeg, salt, and pepper. Add one of the eggs. Mix gently with your hands until just combined. Do not overmix, as this can make the filling tough.

3. 3

   Lightly flour your work surface. Unroll one sheet of puff pastry. Using a sharp knife or pizza cutter, cut the sheet in half lengthwise to create two long rectangles.

4. 4

   Divide the sausage mixture into four equal portions. Shape one portion into a long log down the center of one pastry rectangle. Repeat with a second portion on the other rectangle.

5. 5

   In a small bowl, whisk the remaining egg with the tablespoon of milk to create an egg wash. Brush one long edge of each pastry rectangle with the egg wash. Fold the un-brushed edge over the sausage filling to meet the egg-washed edge. Press firmly to seal, then use the tines of a fork to crimp the seam securely.

6. 6

   Repeat steps 3-5 with the second sheet of puff pastry and the remaining two portions of sausage filling. You will now have four long sausage rolls.

7. 7

   Cut each long roll into 6 equal pieces, creating 24 individual sausage rolls. Arrange them seam-side down on the prepared baking sheet, leaving a little space between each one.

8. 8

   Brush the tops and sides of all the rolls generously with the remaining egg wash. Using a sharp knife, make two or three small diagonal slashes on the top of each roll to allow steam to escape.

9. 9

   Bake for 20-25 minutes, or until the pastry is puffed, deeply golden-brown, and the sausage filling is cooked through (internal temperature should reach 165°F / 74°C).

10. 10

    Let the sausage rolls cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. Serve warm or at room temperature.