Instructions

• First, make the fresh sausage. Combine the ground pork, sage, nutmeg, mace, granulated onion and garlic, black pepper, white pepper, salt and Worcestershire sauce. Mix together and let sit for 10 mins. Microwave 1 Tbl of the mixture to cook. Cool and taste. Adjust the seasonings if needed after tasting. Divid the sausage into four sections and refrigerate for at least 30 mins – 24 hours is ideal.
• Thaw 1 package frozen puff pastry according to package directions. Beat 1 large egg with 1 Tbl water in a small bowl for the egg wash and set aside.
• Preheat oven to 400°F.
• Unfold the 2 puff pastry sheets onto a lightly floured cutting board. Roll each sheet out with a rolling pin into a 10×9-inch rectangle. Cut each sheet in half lengthwise. You will then have four 10X4.5-inch rectangles.
• Using wet hands and a bench scraper, roll each sausage portion into a log 10 inches long, 1-inch wide, and 1-inch thick. Place a sausage roll lengthwise in the middle of each pastry rectangle.
• Brush the edges of the pastry with the egg wash. Working with 1 rectangle at a time, roll the the left and right sides of the pastry over the sausage to meet and overlap. Carefully press down to seal the seam. Use your hands to form each side to create a compact log shape. Arrange seam-side down.
• Cut each roll crosswise into six, 1.5 inch pieces. Arrange seam-side down on the baking sheet, spacing them about 1-inch apart. Generously brush the tops and sides of the pastry of each sausage roll with the remaining egg wash.
• Bake for 12 minutes, then rotate the baking sheet. Continue baking under the pastry is cooked and puffed, the tops are evenly golden-brown, and the sausage is cooked through, 8 to 12 minutes more. Transfer the sausage rolls to a wire rack and let cool for 5 to 10 minutes. Serve warm or at room temperature with Apricot Chutney.