Sausage Rolls

Instructions

1. Prepare the filling
   In a large bowl, combine the sausage meat, finely diced onion, minced garlic, chopped sage, thyme leaves, black pepper, salt, and nutmeg. Mix thoroughly with your hands until all ingredients are evenly distributed.
2. Prepare the pastry
   Preheat the oven to 200°C (180°C fan/400°F/Gas Mark 6). Line two baking trays with parchment paper. Unroll the puff pastry sheets on a lightly floured surface and cut each sheet in half lengthwise to create four long rectangles.
3. Form the sausage rolls
   Divide the sausage mixture into four equal portions. Form each portion into a long sausage shape and place along the center of each pastry rectangle. Mix the beaten egg with a tablespoon of milk to create an egg wash.
4. Seal and shape
   Brush one long edge of each pastry rectangle with egg wash. Fold the pastry over the sausage meat and press the edges together to seal. Turn the rolls over so the seam is underneath. Cut each long roll into 5-6 equal pieces.
5. Prepare for baking
   Transfer the sausage rolls to the prepared baking trays, leaving space between each roll. Brush the tops generously with egg wash. Use a sharp knife to cut two small slits in the top of each roll to allow steam to escape. Sprinkle with sesame seeds or poppy seeds if using.
6. Bake to perfection
   Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown and the sausage meat is completely cooked through. Rotate the trays halfway through cooking for even browning.
7. Cool and serve
   Remove from the oven and allow to cool on the trays for 5 minutes before transferring to a wire rack. Serve warm or at room temperature with tomato ketchup, brown sauce, or mustard on the side.