Makes 12
Grill the bacon until very crispy, chill and finely chop
Mix the sausage ingredients together until they are well combined.
Divide in two and roll into cylinders, using clingfilm to help make 12 neat, uniform long sausages
On a floured work surface, roll the pastry out into a big rectangle, about 3mm thick, and cut it lengthways into two long, even rectangles.
Lay the long sausages carefully on to the puff pastry rectangles, fold the long side of the pastry over, wrapping the filling inside and where the pastry joins, brush with egg wash.
Seal well and crimp the edges, cut to neaten them up if necessary.
Rest for 20 mins in the fridge.
Brush the sausage rolls generously with the egg wash and mark gently with a knife to decorate.
Bake for 12 mins at 200C and then reduce the oven to 170C for 5 mins.
Once they are crisp and golden, allow the sausage rolls to cool on a rack for 15 mins, then trim the ends and cut each sausage roll into six even portions.
Excellent warm on their own, or why not enjoy a couple with a glass of something delicious.
ALTERNATIVE: You can add 100g chopped chestnuts to the mix, or push in some nuggets of a good firm blue cheese before enrobing the sausage meat with the puff pastry.
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