1-Getting started with this tear and share sausage roll recipe is simple and fun, beginning with preheating your oven to 200°C (400°F) fan and lining a baking tray with parchment paper or a silicone mat. This step ensures even baking and easy cleanup, making it ideal for busy cooks. Once that’s set, unroll the 320 g (11 oz) ready-rolled puff pastry and slice it lengthwise into two long strips for straightforward assembly.

2-Next, remove the skins from the 5 thick raw pork sausages and place two and a half sausages along the center of each pastry strip, stretching them slightly if needed to fit. Brush the top edges of the pastry with the lightly beaten egg, then roll up the sausages tightly, sealing the edges with the egg wash for a secure hold. Use a fork to press the seams shut and place the rolls seam-side down on the prepared tray, arranging them into a spiral or ring shape if you like, and seal the ends with more egg wash for a ring form.

3-Now, cut slits from the outer edge inward without going all the way through to create small individual rolls, then twist each one 90 degrees so the sausage faces upward. Brush all visible pastry with the egg wash for a golden finish, and bake for 18-25 minutes until the rolls are golden brown and cooked through. Let them cool slightly before serving; these rolls taste great warm or cold, and you can garnish with rosemary or pair with vegetables, ketchup, or mustard if shaped as a ring.