← Nouns Cooking · Bakery

Ingredients

• 1 tbsp olive or vegetable oil
• 1 small onion, finely chopped
• 450 g pork sausagemeat (or sausages, skins removed)
• 30 g fresh or panko breadcrumbs
• 1 tbsp thyme or sage leaves, chopped
• 1 tsp Fennel seeds, lightly crushed (optional)
• 1 tsp Dijon mustard
• ½ tsp Black pepper
• 375 g all-butter puff pastry, plus flour for dusting
• 1 Eggs, beaten
• 1 tbsp Sesame seeds (optional)

Method

1. Heat the oil in a frying pan over medium-low heat and soften the onion for 6–8 min until translucent. Leave to cool.
2. Mix the sausagemeat, cooled onion, breadcrumbs, herbs, fennel seeds, mustard and pepper with your hands until evenly combined.
3. Roll the pastry on a lightly floured surface into a rectangle about 36 x 25 cm and cut it in half lengthways into two long strips.
4. Divide the filling into two long sausages and lay one down the middle of each strip. Brush one long edge with egg, fold the pastry over to enclose the filling and press the seam with a fork. Chill for 15 min to firm up.
5. Heat the oven to 200°C (180°C fan, 400°F) and line a baking tray. Cut each log into 6 pieces, set them seam-side down on the tray, brush with egg, snip two little slashes in each top and scatter with sesame seeds.
6. Bake for 25–30 min, until puffed and deep golden and the filling is cooked through with no pink (75°C/165°F in the centre). Cool for a few minutes before serving warm or cold.

Tips

• Use good, meaty sausages; cheap ones release fat and water and make the pastry soggy.
• Freeze them unbaked on a tray, then bag them up and bake from frozen, adding about 10 min.

Sources

Written in our own words after cross-checking these recipes:

BBC Food RecipeTin Eats BBC Good Food