Deep-filled caramelised onion sausage rolls

Name: Deep-filled caramelised onion sausage rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 400 g packs 6 Pork & Red Onion Sausages; 20 g pack sage, leaves only; 1 tsp olive oil; 2 tsp English mustard; 15 g Parmigiano Reggiano, finely grated; 320 g pack Jus-Rol Ready Rolled Puff Pastry Sheet; 1 medium free range egg, beaten

These indulgent sausage rolls have a high meat-to-pastry ratio, and the sweet onions in the sausage pair beautifully with the crispy sage leaves and parmesan

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Makes12
CourseSnack
Prepare15 mins
Cook25 mins
Total time40 mins

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2 x 400g packs 6 Pork & Red Onion Sausages
½ x 20g pack sage, leaves only
1 tsp olive oil
2 tsp English mustard
15g Parmigiano Reggiano, finely grated
320g pack Jus-Rol Ready Rolled Puff Pastry Sheet
1 medium free range egg, beaten

Preheat the oven to 200°C, gas mark 6. Scrunch the sausages, still in their skins, in a large bowl to the consistency of mincemeat. Drizzle 12 sage leaves with the oil and set aside. Finely chop the remaining sage leaves, then add to the sausagemeat with the mustard and 10g parmesan. Mix well.
Unroll the pastry with the short end towards you. Cut across the middle horizontally to create two evenly sized rectangular pieces of pastry. Divide the filling equally in a sausage shape across the centre of each piece to the ends, compacting it as much as possible.
Brush the exposed pastry with egg, then fold over one side and roll up to wrap the filling inside. Press down with your fingers or the prongs of a fork to create a seal. Cut each sausage roll into 6 pieces and place on a parchment-lined baking sheet, sealed-side down. Brush all over with the beaten egg. Place an oiled sage leaf on top of each and sprinkle over the remaining cheese.
Bake for 25-30 minutes until golden, puffed, and the filling is cooked through with no pink meat and juices that run clear. Leave to cool slightly, then serve.