Serve your guests these crispy rolls in the prettiest way.
Sausage Roll Wreath
1 sheet frozen puff pastry, thawed in the fridge overnight
50 g thinly sliced pancetta, finely diced
2 teaspoons butter
1 shallot, finely minced
Kosher salt and black pepper
1 tablespoon brandy, optional
450 to 500 g ground pork
1/4 cup (35 g) breadcrumbs
2 garlic cloves, finely minced
1 tablespoon finely chopped sage
2 teaspoons finely chopped rosemary
1/2 teaspoon smoked paprika
1 tablespoon milk or water
4 teaspoons stoneground Dijon mustard
1 tablespoon sesame seeds
1/4 cup (60 ml) mayonnaise
2 tablespoons stoneground Dijon mustard
Sausage Roll Wreath
Arrange your oven rack to the lowest position and heat your oven to 400ºF. Line a sheet pan with parchment paper and set it aside.
Place a skillet over medium heat and add the pancetta, butter, and shallot. Season with salt and pepper and cook until the pancetta is crisp and the shallots are softened and lightly golden brown, about four minutes. Deglaze the pan with the brandy, if using, or a tablespoon of water, then transfers to a large bowl to cool completely to room temperature.
When cool, add in the pork, breadcrumbs, garlic, sage, rosemary, and paprika and season with half a teaspoon each of salt and pepper.
Unroll the sheet of puff pastry onto a large work surface and, using a rolling pin, roll it into a 10-inch square. Cut the pastry in half so that you have two long rectangles. In a small bowl, beat the egg and milk or water to make an egg wash. Brush a little egg wash onto the short end of one of the rectangles and affix the second by slightly overlapping the pastry and pressing to seal. This will give you one long rectangle of puff pastry.
Spread the Dijon down the centre of the pastry and, using your hands, mound the pork mixture into a sausage the same length as the puff pastry. Place the sausage on top of the mustard and brush one side of the pastry with a little egg wash. Fold and roll the pastry over the sausage and arrange seam side down on the parchment-lined sheet pan.
Using a sharp knife, cut two-thirds of the way through the sausage roll roughly every two inches. Bring the ends of the roll together to form a circle, pinching the puff pastry together to seal. Lightly score each section with a paring knife. Brush the top of the pastry with egg wash and scatter with sesame seeds.
Bake for 25 minutes or until the pastry is deep golden brown and the sausage is cooked through.
Combine the mayonnaise and Dijon in a small serving bowl.
Transfer the sausage roll wreath onto a serving platter and serve with the Dijonnaise. Enjoy!