Prune & red onion sausage rolls
Makes 6 large sausage rolls, or 24 small ones
125g red onions
A glug of balsamic vinegar
A glug of olive oil
625g good quality sausage meat
100g prunes, chopped small
10g finely chopped rosemary or sage
3g fennel seeds
500g puff pastry
A handful of seeds
Salt & pepper
Roughly chop the red onions, stir through the olive oil and balsamic and roast at 180c for 25 minutes until soft.
Add the red onions, prunes, fennel seeds, herbs and seasoning to the sausage meat and mix well (I always use my hands).
Roll out the pastry into a rectangle, keep it a bit thicker if you are making large sausage rolls (about 3mm).
Lay a line of sausage meat lengthways and evenly over the pastry. Use your hands to even it out and stop it being lumpy.
Beat the egg and using a pastry brush, brush some egg onto the seam. Then very carefully using both hands, roll up the sausage and pastry so it forms a long, even cylinder. Trim the pastry underneath so that there is only 2-3cm overlap.
Brush all over with more egg and sprinkle with seeds (a mixture of white and black sesame are nice) and some sea salt. Cut carefully with a very sharp knife into 6 even portions. This can get messy so you’ll want to be careful.
Line a baking tray and oil it if necessary. Cook the sausage rolls for 20-25 minutes on 200c. Turn them round and up and down in the oven as appropriate. You might want to use a fish slice them to make sure they’re not sticking half way through. Know your oven as they need to cook from below as well as above.