1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. Peel and chop the onion and garlic very finely. Remove the meat from the sausage casings and add to a bowl. Add the chopped onion, garlic, smoked paprika powder, oregano, salt, and pepper and mix until well combined.

3. Unroll the puff pastry and place some pork filling close to the edge on one of the shorter sides. Roll up tight to enclose the filling and create a roll. Cut along the roll into the puff pastry to separate the roll from the rest – the filling should be wrapped completely and the edges of the puff pastry should overlap only slightly. Repeat until all of the filling is used – I got four rolls all in all. Cut the rolls with a sharp knife into pieces of about 2 inches (5cm) length. Plage on the prepared baking sheet (with the seam side down).

4. For the topping mix the sesame seeds with the onion and garlic powder and some salt and pepper. Mix the egg yolk with a small amount of water and brush the sausage roll pieces. Sprinkle with the topping and bake for about 20-25 minutes. The puff pastry should have puffed up nicely, the tops should look golden brown and the filling should not look pink anymore. Take out of the oven, let cool down for a moment, and then serve with your favorite dipping sauce. We love to use brava sauce and aioli.