1/2poundready-make puff pastry blockOr make from scratch
Mix all herbs, breadcumbs and sausage meat until just combined, and stick back in the fridge.
Roll out the pastry dough into a long rectangle (give dimensions 20in by 5 in, about ¼ inch thick (about 5mm). Whisk the egg with the milk to make egg wash.
Wet your hands, and shape the sausage meat into a tube, about an 1- 1 ½ inch in diameter. Place this onto the pastry 1 inch from the edge. Brush this pastry edge with a little egg wash and fold the other side of the pastry over the top of the filling to enclose it. Press the edges together lightly with a fork to seal.
With a sharp knife or a bread knife, cut the giant sausage rolls into 2 ½ inch pieces, giving you about 8 rolls. Place in the fridge for 10-15min to firm up.
Brush with the remaining egg wash, sprinkle with fennel seeds and place into your oven for 40min. Check the meat is fully cooked, if not give it another 10min and cool and EAT!