- olive oil
- 1 red onion, peeled and finely sliced
- 1 sprig fresh sage, leaves picked
- 1 handful breadcrumbs
- fresh nutmeg, for grating
- Beef bratmoust
- 100 g mince beef
- 250 g ready-made puff pastry
- 1 free-range egg
- a little milk
- Preheat the oven to 180ºC/350ºF/gas 4.
- Heat the olive oil in a saucepan and add the onions.
- Cook gently for about 20 minutes until soft and golden brown.
- Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
- With a sharp knife, slit the skins of the sausages and pop the meat out.
- Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.
- On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles.
- Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
- Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside.
- Press down with your fingers or the edge of a spoon to seal the join.
- Cut the long rolls into the sizes you want and space them out on a baking tray.
- Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
- Serve with piccalilli and a cress salad.
Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.