Giant sausage in dough

Ingredients:

• 1 16 oz (450 g) uncooked pork breakfast sausage, chilled
• 4 slices of ham (about 70 g)
• 1 tube (220 g) chilled croissant dough
• 1 large egg, beaten with a little water
• 1 teaspoon poppy seeds
• Honey mustard, for serving

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
2. Remove the plastic wrap from the sausage, preserving the meat in its original shape. Gently roll the sausage back and forth on a work surface to form a 25 cm long log. Transfer it to the prepared baking sheet.
3. Bake until golden brown and cooked through to 150°F (68°C), about 25 minutes; drain on paper towels to remove excess grease. Line a baking sheet with a clean sheet of parchment.
4. Lay the ham slices overlapping by 2 cm on a cutting board to form a 22 cm long rectangle. Place a sausage log parallel to one long end of the ham rectangle and wrap the sausage in the ham.
5. Place the croissant dough sheet on a cutting board and pinch the perforated marks to seal the dough. Place the ham-wrapped sausage parallel to one short end of the dough sheet and wrap it in the dough.
6. Place the wrapped sausage seam-side down on the prepared baking sheet, brush with the egg mixture, and sprinkle with poppy seeds. Bake until golden brown and cooked through, 15-20 minutes.
7. Transfer the sausage roll to a cutting board and slice. Serve with honey mustard for dipping.