½ medium sized red onion, finely diced
1 clove of garlic, crushed
1 red apple, grated and juices squeezed out
1 tablespoon HP sauce or chutney
1 tablespoon fresh sage, roughly chopped or 1 teaspoon of dried sage
1 tablespoon fresh parsley leaves, roughly chopped
pinch of salt
pinch of cracked pepper
500 grams good quality plain pork sausages
1 egg, whisked
¼ cup sesame seeds
2 sheets flaky puff pastry
Preheat the oven to 200ºC.
In a large bowl, place the finely diced onion, garlic, apple, chutney, sage, parsley and a pinch of salt and pepper. Cut a large hole in the end of each sausage and squeeze the meat into the bowl and discard of casings. Mix until well combined.
On a floured surface, roll out pastry sheets until 30 x 25cm in size. Cut each piece of pastry in half lengthways so you have 4 long rectangles. Place a quarter of the sausage meat on each pastry sheet, evenly distribute the meat along the edge of the pastry lengthways. Brush the egg wash over the uncovered pastry, roll and seal placing the outer edge underneath.
Cut into 3cm sausage rolls, prick the tops with a fork 2–3 times, brush with egg wash and sprinkle over sesame seeds. Bake in the oven for 25–30minutes or until golden and puffed up.