Makes 8
1kg pork and fennel sausages
1 tbsp Dijon mustard
1 tbsp worcestershire sauce
¼ cup sage, finely chopped, plus
extra leaves for garnish
2 tbsp quince paste, finely
chopped
2 sheets puff pastry, halved
1 egg, beaten
1 Preheat oven to 200°C.
2 Split sausage skins and remove casing. In a large bowl, combine sausage meat, mustard, worcestershire, sage, and quince paste.
3 Divide sausage mixture into 4 and shape each into a long roll about 3cm wide and as long as pastry. Brush one long side of pastry with egg and roll each sausage roll, using eggwashed side to seal.
4 Cut in half and place on a tray, seam side down. Brush tops with egg and top with sage leaf. Reduce heat to 190°C and bake for 30 minutes.
