Sausage Rolls

A golden crust that shatters on the first bite, releasing a juicy and fragrant pork filling. The scent of warm butter and seared herbs fills the kitchen as they come out of the oven.

• Prep time: 25 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 833
• Protein: 27 g
• Carbs: 47 g
• Fat: 60 g

Ingredients

• 500 g Sausage meat ( plain )
• 400 g Puff pastry ( rolled out )
• 1 piece Onion ( very finely chopped )
• 1 piece Garlic ( pressed )
• 1 piece Egg ( beaten for glazing )
• 10 g Flat-leaf parsley ( chopped )
• 1 tbsp Mustard ( strong )
• 1 pinch Thyme ( leaves only )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Worcestershire sauce

Instructions

1. Filling preparation

   In a mixing bowl, combine the sausage meat with the finely chopped onion and garlic. Add the chopped parsley, thyme, nutmeg, mustard, and Worcestershire sauce. Mix firmly: the filling must be homogeneous and well combined.

2. Assembling the rolls

   Roll out the puff pastry on the work surface. Form two long meat logs and place them on the pastry. Roll the pastry over to enclose the meat. Seal the edge with a little beaten egg.

3. Cutting and glazing

   Cut into 4 cm wide sections with a sharp knife to avoid crushing the pastry. Place on a tray and glaze generously with the remaining egg using a brush. The pastry should shine.

4. Baking

   Bake at 200°C. The crust should be golden brown and crispy. The meat is cooked when the juices run clear. Serve hot or warm.

Chef's tips

• Do not overhandle the pastry with warm hands to avoid melting the butter in the layers.
• Let the rolls rest for 15 minutes in the fridge before baking; the thermal shock will help the pastry rise.

Storage

Store for 2 days in the fridge in an airtight container. Reheat for 5 minutes in a hot oven to restore crispness; avoid the microwave as it makes the pastry soggy.