The Ultimate Sausage Rolls

• Preheat the oven to 180C (fan).
• Pan fry the diced onion over a medium to high heat until it softens and starts to caramelise. Take it off the heat and leave it to cool down slightly.
• Remove the sausage meat from the casings and pop it into a large mixing bowl.
• Add in the cooled onions, English mustard, sage, apple, garlic powder, nutmeg, salt and pepper. Get stuck in with your hands and mix it together.
• Mould it into a sausage shape and wrap it tightly in cling film. Place it into the fridge for an hour.
• When it’s chilled, lightly flour a surface and lay down the sheet of puff pastry. Unwrap the sausage eat and place it on one side.
• Brush one end with the egg yolk, then fold over the pastry. Press down and seal the pastry together, the egg yolk will act as a glue.
• Use a fork and press down on the flat bit of pastry, slice off any excess leaving about 1cm. Liberally brush the egg yolk all over the pastry, then use the back of a knife to make some shallow lines across the top.
• Sprinkle over the mixed seeds and bake it for 45 minutes.
• Leave it to cool slightly before cutting it into portions. This goes well with a simple honey mustard dressing, see the recipe below.

Honey Mustard Dressing:

• Add the ingredients into a bowl and mix well.