iSausage Rolls

1. Make the rough puff pastry: In a large bowl, whisk together 2.5 cups all-purpose flour and 0.5 tsp fine sea salt. Toss in 12 ounces very cold butter cubes to coat in flour. Add about 0.66 cup cold water a little at a time, mixing just until a shaggy dough forms with visible butter pieces; you may not need all the water.

2. Shape the dough into a rough rectangle, wrap, and chill 20 minutes to relax.

3. On a lightly floured surface using the reserved 2 tbsp flour for dusting as needed, roll the dough into a long rectangle about 8x20 inches. Fold the top third down and the bottom third up (a letter fold). Rotate 90 degrees, wrap, and chill 20 minutes. Repeat the roll–fold–chill sequence 3 more times (4 turns total), keeping the dough cold. After the final turn, chill at least 20 minutes while you prepare the filling.

4. Cook the onion: Melt 1 tbsp unsalted butter in a small skillet over medium-low heat. Add the 0.5 cup finely minced onion and cook, stirring, until soft and translucent without browning, 5–7 minutes. Spread out to cool completely.

5. Make the filling: In a large bowl, combine 1.5 pounds ground pork, 0.5 cup fresh breadcrumbs, 2 tbsp whole milk, the cooled onion, 1 tbsp finely chopped fresh sage, 0.5 tsp dried thyme, 0.5 tsp ground white pepper, 0.25 tsp ground nutmeg, and 1.25 tsp fine sea salt. Mix with your hands just until evenly combined and slightly tacky; do not overwork. Chill 20 minutes to firm.

6. Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

7. Divide the chilled pastry in half. On a lightly floured surface, roll each half into a rectangle about 10x12 inches. Cut each rectangle lengthwise to make two long strips about 5 inches wide.

8. Divide the sausage mixture into four equal portions. Form one portion into a long, even log down the center of each pastry strip, leaving a small border on both long edges.

9. Brush one long edge of each strip lightly with some of the beaten egg. Fold the opposite long edge up and over the filling to meet the egg-brushed edge, then press to seal. Turn the rolls seam-side down and gently roll to tighten. Chill the logs 10 minutes to firm the pastry.

10. Transfer the logs to the prepared sheet. Brush all over with the remaining beaten egg. Using a sharp knife, slash the tops at 1-inch intervals to vent. Cut each log into 3–4 pieces (12–16 rolls total), spacing them slightly apart.

11. Bake until the pastry is deep golden and crisp and the sausage is cooked through, 25–30 minutes; an instant-read thermometer inserted into the center should read 160°F and the juices should run clear. Rotate the pan halfway through for even browning.

12. Cool on the sheet 5–10 minutes. Serve warm or at room temperature with tomato ketchup or brown sauce (for serving).