A summery, lighter take on the comfort food classic.
- Heat the oven to 200ºC. Put the sausage meat in a bowl and stir it to make into a homogenous mass, adding the herbs and seasoning as well.
- Dust a work surface with flour and roll out the pastry to a rectangle roughly 32 x 15cm. Cut in half lengthways.
- Divide the sausage meat into 2 and form into long rolls the length of the pastry. Put the meat along the long edge of each piece of pastry. Brush a little water or beaten egg down one side, then roll the pastry up neatly. Cut each length into 10 short pieces for little rolls, or 4 for large ones.
- Transfer the sausage rolls to a baking tray and brush carefully with the beaten egg. Bake small rolls for 20-25 minutes or large ones for 25-30 minutes, until puffed and golden. Allow to cool on a wire rack. Serve with a dipping pot of ketchup on the side.