Sausage Rolls

Ingredients

• Filling

  • 800g pork mince
  • 200g sweet-cured streaky bacon, finely diced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 ½ tsp smoked paprika
  • 1 tsp ground white pepper
  • 2 tsp salt, (reduce slightly if bacon is very salty)
  • ½ tsp nutmeg, (optional)
  • 2 tbsp breadcrumbs
  • 1 medium egg

• Pastry + Finish

  • 1 sheet ready rolled puff pastry
  • 1 beaten egg for glazing
  • Sesame seeds (optional)
  • Nigella seeds (optional)

Instructions

• Prep the filling

  1. Dice the bacon very small or pulse in a food processor.
  2. Add bacon to a bowl with pork mince.
  3. Add onion, garlic, herbs, spices, salt, pepper, nutmeg.
  4. Mix until combined.
  5. Chill 30 minutes (firmer, easier to roll).

• Shape

  1. Cut each pastry sheet in half lengthways, (or dont if you want fat sausage rolls).
  2. Run a thick line of sausage filling down the centre of each strip.
  3. Brush one edge with egg.
  4. Roll tightly, seam-side down.
  5. Cut into whatever size you want (party size: 6 per strip).

• Bake

  1. Brush tops with beaten egg.
  2. Sprinkle seeds on top if using.
  3. Bake at 200°C (fan 180°C) for 25–35 minutes, until deep golden and the internal temp hits 75°C+.