Sausage Rolls with Spicy Brown Sauce

Ingredients

• 600 g breakfast sausage meat, casings removed if necessary
• 1 tbsp fennel seeds
• 1 tbsp black peppercorns
• 1 tbsp Worcestershire sauce
• 2 tbsp whole grain mustard
• ¼ cup fresh sage, finely chopped
• 2 sheets frozen puff pastry, thawed overnight in the refrigerator
• 2 eggs, beaten
• 15 mL (1 tbsp) white sesame seeds

Spicy Brown Sauce:

• 250 mL (1 cup) brown sauce
• Tabasco sauce, to taste

Directions

1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Place the fennel seeds and black peppercorns in a mortar and pestle. Coarsely crush.
3. In a large bowl, combine the sausage meat, crushed fennel and pepper, Worcestershire sauce, mustard, and sage. Mix gently until just combined.
4. Lay the puff pastry sheets on a lightly floured work surface. Divide the sausage mixture evenly between the sheets, shaping it into a log along one edge of each pastry sheet.
5. Brush the exposed pastry edges with beaten egg. Roll the pastry tightly around the filling and seal the seam.
6. Transfer the rolls seam-side down to the prepared baking sheet. Brush with the remaining beaten egg and sprinkle with sesame seeds.
7. Bake for 25–30 minutes, or until the pastry is golden brown and puffed and the sausage reaches an internal temperature of 71°C (160°F).
8. Meanwhile, combine the brown sauce and Tabasco sauce to taste.
9. Slice the sausage rolls and serve warm with the spicy brown sauce.