Ingredients:
- 1 lb (450g) good quality pork sausage meat (removed from casings, if necessary)
- 1 medium onion, finely chopped (about ½ cup / 75g)
- 1 clove garlic, minced (about 1 tsp)
- 1 Granny Smith apple, peeled, cored, and finely diced (about ½ cup / 75g)
- 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp Dijon mustard
- ½ tsp ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 tbsp breadcrumbs, to bind
- 2 sheets (about 14 oz/400g) pre-made puff pastry, thawed (or homemade rough puff pastry)
- 1 large egg, beaten
- 1 tbsp milk or water
- Sesame seeds or poppy seeds (optional, for topping)
Instructions:
- Combine sausage meat, onion, garlic, apple, sage, thyme, Dijon mustard, nutmeg, salt, pepper and breadcrumbs in a large bowl. Mix well with your hands until evenly combined. Cover and chill in the fridge for at least 15 minutes.
- Lightly flour a clean work surface. Unfold one sheet of puff pastry and gently roll it out slightly to smooth any creases.
- Cut each sheet of pastry in half lengthwise to create two long rectangles. Divide half of the sausage mixture evenly between the two pastry rectangles, forming a log down the center of each.
- Brush one long edge of the pastry with beaten egg. Fold the pastry over the sausage mixture to enclose it, pressing the edges together to seal. Trim any excess pastry with a sharp knife.
- Place the sausage rolls seam-down on the prepared baking sheet. Brush the tops with the remaining beaten egg (mixed with milk/water). Use a sharp knife to make shallow slits across the tops of the sausage rolls to allow steam to escape. Sprinkle with sesame seeds or poppy seeds, if desired.
- Bake in a preheated oven at 400°F (200°C / Gas Mark 6) for 25-30 minutes, or until the pastry is golden brown and puffed up, and the sausage filling is cooked through. (Internal temperature of 165°F / 74°C).
- Remove from the oven and let cool slightly on the baking sheet before serving.