Ingredients:
• 1 lb (450g) ground pork sausage
• 1/2 cup breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground sage
• 1/4 teaspoon black pepper
• 1 large egg, beaten
• 2 sheets puff pastry, thawed
• 1 tablespoon Dijon mustard (optional)
• 1 additional egg, beaten (for egg wash)
Instructions:
1. Prepare the Filling:
• In a large bowl, combine the ground pork sausage, breadcrumbs, garlic powder, onion powder, dried thyme, ground sage, black pepper, and one beaten egg. Mix thoroughly until all ingredients are well incorporated.
2. Prepare the Puff Pastry:
• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• On a lightly floured surface, unfold the thawed puff pastry sheets. Roll each sheet slightly to smooth out the folds and to extend the dimensions a bit.
• Cut each puff pastry sheet into three equal rectangles.
3. Assemble the Sausage Rolls:
• If using Dijon mustard, spread a thin layer down the center of each puff pastry rectangle.
• Divide the sausage mixture into six equal portions. Shape each portion into a log and place it in the center of each puff pastry rectangle.
• Brush one long edge of each pastry rectangle with the beaten egg (this will help seal the pastry).
• Fold the pastry over the sausage filling, pressing the edges together to seal. Ensure the seam is on the bottom.
4. Cut and Glaze:
• Using a sharp knife, cut each log into 2-inch pieces.
• Place the pieces seam-side down on the prepared baking sheet.
• Brush the tops with the remaining beaten egg to give them a golden finish upon baking.
5. Bake:
• Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
• Once done, remove from the oven and let them cool slightly before serving.
These sausage rolls are best enjoyed warm and can be served with your favorite dipping sauces, such as honey mustard or spicy ketchup. They also freeze well; simply reheat them in the oven to retain their crispiness.