What you need:

For the Ground Filling:

• 1 pack TMRW Ground
• 2 tbsp olive oil
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoon ground fennel
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 teaspoon chili powder
• ¼ teaspoon crushed red pepper
• ¼ t nutmeg
• Salt and pepper to taste
• 1 garlic clove, minced
• ¼ cup parsley, shaved
• ¼ cup panko breadcrumbs

Instructions:

1. Mix all ingredients in a bowl, pat down, and place in the fridge to chill for a minimum of one hour.

For assembly:

• 1/2 pack puff pastry, thawed in the fridge overnight.
• 2 tablespoons oat milk + 1 teaspoon maple syrup mixed

Instructions:

1. Preheat oven to 425F.
2. On a lightly floured surface, roll out the puff pastry to approximately 12” in length and 5” in width.
3. Once the sausage roll filling is chilled, remove from the fridge and roll into a log, and place it in the center of the rolled-out puff pastry.
4. Fold over the puff pastry, and roll into a log – you can play around with the thickness depending on how you like your sausage rolls.
5. Slice the roll into smaller sections, approximately 2-2.5” in length.
6. Place on a parchment lined baking tray.
7. Using a small knife, make 2 small diagonal slits on each top, and brush with oat milk/maple syrup mixture.
8. Bake in the oven for approximately 20-25 minutes, or until golden brown and internal temperature reaches 165F.