• (You’ll want to refrigerate the sausage for at least 2 hours, or overnight before using to allow all of the seasonings to meld together.)

Prepare the Homemade Pork Sausage

• Place 24 oz lean ground pork in a large mixing bowl. Add in the 1 tablespoon Worcestershire sauce, 1 teaspoon rubbed sage, 1 teaspoon thyme, 1 teaspoon parsley, and 1 teaspoon dry mustard. Stir to combine.
  24 oz lean ground pork, 1 tablespoon Worcestershire sauce, 1 teaspoon rubbed sage, 1 teaspoon thyme, 1 teaspoon parsley, 1 teaspoon dry mustard
• Next add the seasonings – 1 teaspoon seasoned salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon nutmeg. Mix well using a fork or your hands to make sure everything is incorporated.
  1 teaspoon seasoned salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon nutmeg
• Cover sausage and refrigerate for at least 2 hours or overnight before using.

Make the Sausage Rolls

• Line a baking sheet with parchment paper or silicone baking mat. Preheat oven to 400°F.

Roll out the Dough

• For this recipe, you’ll need 2 containers refrigerator crescent rolls. If possible, purchase the sheet variety for ease of using. Roll out on a lightly floured surface to form a 14″ x 7″ horizontal shape.
  2 containers refrigerator crescent rolls
• If using the regular type of crescent rolls, pinch the seams together to form this shape. Do this for each of the packages.

  (If using puff pastry, you will need one 14″ x 14″ sheet, cut in half.)

Assemble Sausage Rolls

• Divide pork sausage in half, then form each into a log. I like to use plastic wrap to help with this task, making it less sticky and messy. Simply roll a piece of plastic wrap around each half, then press and form into a log to fit inside the pastry dough, about 12 inches long.
  pork sausage
• Unwrap the sausage from the plastic wrap, placing it in the middle of the piece of pastry dough.
• Begin rolling the pastry dough over the sausage, folding up the ends as you continue rolling the dough. When finished, pinch the edges to seal. Repeat with the second piece of dough.
• Using a sharp knife and cutting board, slice each pastry-wrapped log into 8 equal sections. Place each roll on prepared baking sheet, for a total of 16 rolls.

Prepare Egg Wash and Bake Rolls

• Prepare egg wash by whisking together in a small bowl 1 large egg + 1 tablespoon water. Brush over the top and sides of each roll.
  1 large egg + 1 tablespoon water
• Bake in preheated oven for 25-30 minutes until tops are golden brown and sausage has cooked through. (Insert a digital baking thermometer into the sausage to test, which should read 160°F.)
• Allow rolls to cool for 5-7 minutes, and then transfer to a serving platter. Serve rolls warm by themselves, or with Dijon or whole-grain mustard. Serves 8-16.