Chunky Sausage rolls

Ridiculously easy to make - once you’ve made these, you’ll never go back to Greggs !

450g Pork Sausage meat (best quality)

A handful fresh breadcrumbs

1 Tbs chopped or dried sage

1/2 - 1 tsp Chilli flakes

1 Tbs dried fennel seeds

I egg (plus an extra egg beaten for the glaze)

Salt & pepper

1 sheet ready rolled puff pastry (approx 250-300g)

Put all the ingredients (except the pasty and glaze egg) into a bowl, mix with either a wooden spoon or your hand until well combined NB Don’t over work the sausage meat, you want to keep the texture.

Roll out the pastry, with the long side facing you, cut in half lengthways. Using your hands, divide the sausage mixture into two, and roughly form sausage mixture into a 2 long cylinder. Lay each one in the middle of each pastry length.. I find it easiest to mould the sausage meat in handfuls and then place along the pastry. They don’t need to be neat!

Brush each long edges with egg glaze. Using your hands, fold the pastry over the sausage meat and make sure the pastry wraps around the meat. Cut each ‘sausage’ into 8.

Line a baking sheet with parchment paper, place the ‘rolls’ seam side down on sheet (not too close together), brush with egg glaze, sprinkle with black sesame seeds if you like.

Bake for about 25 minutes until golden, puffed and cooked through. Serve hot, warm or cold with mustard or chutney.