Ingredients:

  • 450 g (1 lb.) High-quality ground pork or turkey sausage (mild/medium seasoning)
  • 60 g (½ cup) Plain dried breadcrumbs (Panko or traditional)
  • 60 ml (¼ cup) Whole milk (or heavy cream)
  • 1 tsp Dried thyme
  • ½ tsp Rubbed sage
  • 1 small Shallot, very finely minced
  • ½ tsp Fine sea salt
  • ¼ tsp Freshly ground black pepper
  • 1 large Egg, lightly beaten (reserve 1 tbsp for egg wash)
  • 375 g (2 sheets) All-butter puff pastry (thawed according to package instructions)
  • 150 g (5 oz.) Brie cheese, rind removed, diced into very small cubes
  • 60 g (¼ cup) Whole-berry cranberry sauce (store-bought or homemade)
  • 1 large Egg yolk, beaten
  • 1 tbsp Cold water or milk
  • 1 tsp Sesame seeds or nigella seeds (optional, for garnish)

Instructions:

  1. Prepare the Sausage Filling: In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs are fully softened. Add the ground sausage/turkey, reserved beaten egg, minced shallot, thyme, sage, salt, and pepper to the breadcrumb mixture. Using your hands, mix the ingredients until just combined. Do not overmix.
  2. Assemble the Rolls: On a lightly floured surface, unroll one sheet of puff pastry. Slice the sheet vertically down the middle to create two long rectangular strips. Divide the sausage mixture into four equal portions. Place one portion along the long centre line of one pastry strip, forming a neat log shape, leaving a 1 cm (½ inch) border on all sides.
  3. Add Cheese and Cranberry, then Seal: Lightly dab half of the diced Brie and a thin layer of the cranberry sauce along the top of the sausage log. Brush the long edges of the pastry strip lightly with water or remaining egg white. Fold one long side of the pastry over the filling and firmly press the edges together to form a sealed roll. Crimp the edge with a fork to ensure a tight seal. Repeat for all four strips.
  4. Chill and Cut: Place the four assembled rolls onto a parchment-lined baking sheet. Cover and refrigerate for a minimum of 30 minutes, or up to 24 hours. Once firm, remove the rolls and slice each long roll into six smaller pieces (approx. 4 cm / 1.5 inches each).
  5. Bake and Finish: Preheat oven to 200°C / 400°F. Line two large baking sheets with parchment paper. Whisk the egg yolk and water/milk together to create the egg wash. Arrange the sausage roll pieces cut-side up, brush generously with the egg wash, and sprinkle with sesame or nigella seeds. Bake for 20-22 minutes, rotating the sheets halfway through, until golden brown and the internal temperature is 74°C / 165°F. Serve warm.