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The sausage roll is synonymous with this great nation, and has become a favourite at party's, weddings, picnics and in lunchboxes. I have found that many shop bought sausage rolls are a bit naff though. The pastry is always dry and bland, and the meat is pasty and has no texture.

My recipe uses really good meaty pork sausages combined with fennel seeds and sage to give it some real depth of flavour. Fennel and pork work really well together, giving the finished sausage roll an aniseed punch. I suggest you use plain good quality pork sausages rather than overly flavoured ones, because you'll have much more control over what the finished sausage roll tastes like. if you use ones with lots of flavourings in already, they could mask out everything you add.

To make my sausage rolls you will need:
►6 good quality pork sausages
►2 spring onions
►1 tsp of freshly chopped sage
►1 tsp of fennel seeds
►About 3 tbsp of white breadcrumbs
►Salt & pepper
►1 x 320g sheet of puff pastry
►1 beaten egg
►Sesame seeds

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