500g block of ready-made all-butter puff pastry, softened
500g Cumberland sausage meat
100g Parmesan cheese, grated
1 tbsp mustard (English or Dijon, depending on your taste)
2 large red onions, finely sliced
1 tbsp Balsamic vinegar
1 tbsp soft brown sugar
A good splash of light olive oil
Salt and pepper
1 egg, beaten
Makes around 10 rolls
Preheat the oven to 200°c / 400°f.
Heat the olive oil in a frying pan over a medium heat. Add the sliced the onions and a good pinch of salt and turn the heat to low. Cook gently for about 15 minutes, stirring every so often, until the onions are very soft and starting to brown. Don’t be tempted to speed up the process (which is quite boring) by increasing the heat – this will burn and crispen the onions.
When the onions are turning a gentle golden colour, add the Balsamic vinegar and brown sugar. Combine well and continue to cook for another 10 to 15 minutes until the vinegar and sugar have reduced and the onions are sticky and caramelised. Set aside.
Roll out the pastry to a rough rectangle, about 30cm by 15cm. Sprinkle with the grated Parmesan, leaving about 1cm around the edges, then fold over. Roll again until the pastry rectangle is approximately 60cm by 15cm and 3mm thick.
Spread a very thin layer of mustard over the pastry, stopping about 3cm short of each long edge. Follow with a layer of caramelised onion. Roll the sausagemeat between your hands into a series of logs, laying them on the edge of the mustard and onion layer. Moisten the edge with beaten egg, fold over the pastry and crimp lightly to seal.
With a sharp, floured knife, cut the sausage rolls to about 6cm lengths. Arrange on a baking sheet and bake in the preheated oven for 20 to 25 minutes until puffy and golden.