# What You'll Need:
→ Sausage Filling
01 - 12.3 oz (350 g) high-quality pork sausage meat or 6 pork sausages, casings removed
02 - 1 small onion, finely chopped
03 - 1 tablespoon fresh parsley, finely chopped
04 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Pastry
08 - 1 sheet (approx. 8.8 oz/250 g) ready-rolled puff pastry
→ Assembly & Garnish
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional)
11 - 1 tablespoon poppy seeds (optional)
→ To Serve (Optional)
12 - 2 tablespoons wholegrain mustard or chutney
13 - Fresh herbs such as rosemary or thyme for garnish
# Steps to Follow:
01 - Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - Combine sausage meat, chopped onion, parsley, thyme, Dijon mustard, salt, and pepper in a mixing bowl until fully blended.
03 - Unroll puff pastry on a lightly floured surface and cut lengthwise into two equal strips.
04 - Divide sausage mixture in half and shape each portion into an even log to place along the long edge of each pastry strip.
05 - Roll the pastry around each sausage log, sealing the edge with a little beaten egg, and place seam side down.
06 - Slice each roll into 6 to 8 equal pieces, approximately 1.75 to 2 inches (4–5 cm) long, yielding 12–16 pieces total.
07 - Arrange mini rolls seam side down in a half-circle wreath shape on the baking sheet, leaving space between each piece for expansion.
08 - Brush the tops with remaining beaten egg and sprinkle with sesame and/or poppy seeds if desired.
09 - Bake for 20 to 25 minutes or until pastry is golden brown and cooked through.
10 - Allow to cool slightly, then transfer the wreath to a serving platter. Garnish with fresh herbs if desired. Serve warm with mustard or chutney.
