Preparation Steps

• Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
• In a bowl, combine the pork sausage meat, finely chopped onion, dried sage, salt, and black pepper. Mix well until all ingredients are evenly distributed.
• Unroll the puff pastry sheet onto a lightly floured surface. If using a block, roll it out to a rectangle approximately 30cm x 25cm.
• Divide the sausage mixture into two equal portions. Shape each portion into a long sausage shape, roughly the length of the pastry sheet.
• Place one sausage-shaped mixture along one long edge of the puff pastry. Brush the opposite long edge with the beaten egg.
• Carefully roll the pastry over the sausage mixture, pressing the egg-washed edge to seal. Trim any excess pastry. Repeat with the second half of the mixture and pastry.
• Cut each rolled pastry into 12 equal pieces. Place the sausage rolls onto the prepared baking sheet, seam-side down.
• Brush the tops of the sausage rolls with the remaining beaten egg.
• Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up, and the sausage meat is cooked through.
• Let cool slightly before serving. These are delicious served warm.