- 400g merguez sausages
- 200g sausage meat
- a large handful sage leaves,finely chopped
- a large handful parsley leaves, finely chopped
- 2 x 320g packs ready-rolled all-butter puff pastry
- 2 egg yolks, beaten, to glaze
Take the merguez filling out of the casing and mix with the sausage meat and chopped herbs, season well. Take a quarter of the mixture and shape into a thin long tube, so that it’s the same length as the pastry sheet. Repeat the process 3 more times until you have 4 long sausages.
Cut each pastry sheet in half, put a long sausage down the centre, brush the inner edges with beaten egg and roll the pastry around the sausage, lightly sealing the edges. Chill and repeat with the rest of the sausages.
Once the sausage rolls are chilled, cut each into 8-10 pieces and make a slit in the top with a pair of scissors. Brush with beaten egg yolk and bake in the oven at 200C, gas 6, for around 20 minutes, until the pastry is golden and risen.