Classic pork sausage rolls

Ingredients:

- 500g/1.1lb pork shoulder, finely chopped

- 250g/8.8oz pork fat (such as belly fat), finely chopped

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 1 tsp salt

- 1 tsp black pepper

- 1 tsp sage

- 1 tsp thyme

- 1/2 tsp nutmeg

- 1/2 tsp cayenne pepper (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the chopped pork shoulder, pork fat, onion, garlic, salt, black pepper, sage, thyme, nutmeg, and cayenne pepper (if using). Mix well with your hands or a wooden spoon until just combined.

3. Be careful not to overmix the mixture.

4. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.

5. On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick.

6. Divide the chilled sausage mixture into 12 equal portions. Roll each portion into a ball and then flatten slightly into a disk shape.

7. Place a sausage disk onto one half of the pastry rectangle, leaving a 1/2-inch border around the sausage.

8. Brush the edges of the pastry with a little bit of water.

9. Fold the other half of the pastry rectangle over the sausage and press the edges to seal.

10. Use a knife or pastry brush to create a decorative edge around the pastry.

11. Place the sausage rolls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll.

12. Brush the tops of the pastry with a little bit of milk or beaten egg for a glaze.

13. Bake the sausage rolls in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

14. Remove the sausage rolls from the oven and let them cool on a wire rack for 10-15 minutes before serving.

Enjoy your homemade classic pork sausage rolls!