Serves 16 Active Time 15 min. Total Time 35 min.
2 lbs ground pork
2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground coriander
1/4 tsp nutmeg
2 tsp thyme, chopped
2 Tbsp sage, chopped
2 Tbsp parsley, chopped
1 package frozen puff pastry
2 Tbsp milk
Heat oven to 375oF.
Place pork in a large mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, thyme, sage, parsley, and a pinch of cayenne and mix evenly.
Flour your work surface and roll out the two sheets of puff pastry about 1/4 inch thick. Cut the pastry in half lengthwise to form four long, even rectangles.
Roll the pork mixture into four even sausage shapes with your hands. Place each roll in the center of each pastry rectangle.
Brush one long edge of the pastry with a bit of water. Wrap the dough around the sausage and press the edges together to make a log. With the seam side down, cut log into 4 pieces. Repeat with the remaining logs.
Line two baking sheets with parchment paper. Arrange 16 pieces on each sheet.
Whisk the egg and milk in a bowl and brush each log well with the mixture.
Bake on the top third of the oven for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked.
Cool for 5 minutes before serving, or serve at room temperature.