Make the sausage rolls

Preheat oven to 180°C (356°F).

Hand mix the sausage filling ingredients in a bowl. Divide the meat mix into four. Roll each into a log shape and set aside.

Half thaw the 2 frozen puff pastry sheets and cut each sheet in half.

Place 1/4 of the meat mix on a pastry sheet and roll, making sure the meat is tightly packed with no air gaps. Repeat to finish three more.  

Place the sausage rolls seam side down on a baking tray lined with baking paper. Brush with egg and sprinkle with sesame seeds. Bake in the oven for 35-40 minutes or until the pastry is golden brown and meat is cooked through.

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Make the plum sauce

To make the plum sauce, drain plum juice from the tin into a small pot (this will give you approximately 300ml of liquid). Add cinnamon stick and star anise.

Cook on high heat and reduce by half, then add tomato sauce and mix well. Set aside.

Assemble the hazlenut crumb and serve

To make the hazelnut crumb, toast the hazelnuts and remove the skins by rolling them in a tea towel. Place the nuts in a mortar and pestle and crush them to your liking. Add chopped parsley and orange zest.  

Drizzle the plum sauce over the sausage rolls, sprinkle with hazelnut crumb, and serve with microgreens or any salad you prefer.

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