Homemade Sausage Rolls

Grind your pork using a meat grinder attachment on a stand mixer.

In the bowl of the stand mixer, add rosemary salt, mace, nutmeg, onion powder, ground ginger, and white pepper to the ground pork.

Using the paddle attachment, mix the seasonings into the pork. Add a little ice water to help combine everything into a cohesive mixture.

Transfer the sausage mixture to a piping bag.

Lay a sheet of thawed puff pastry on a work surface. Snip the end of the piping bag and pipe a line of the sausage mixture along one long edge of the pastry.

Roll the pastry over the sausage. Brush the exposed edge of the pastry with egg wash, then continue rolling to seal the log.

Cut the finished log away from the remaining pastry sheet. Repeat the process to create a second log.

Cut the long logs in half to create four shorter logs.

Brush the tops of the logs with egg wash, then score them diagonally with a knife.

Sprinkle the tops with flaky salt, then slice each log into individual sausage rolls.

Arrange the sausage rolls on a parchment-lined baking sheet.

Bake at 375°F (190°C) for 25 minutes, until the pastry is golden brown and the sausage is cooked through.