Preheat your oven to 200 degrees Celsius.

Finely chop your onion. Add it into a saucepan with a generous pinch of salt and sweat in vegetable oil until soft.

Run your knife down the length of the sausage and remove the skin.

Add the sausage meat into a bowl, along with the sweated onion and sage. Season it with salt and pepper and place into a piping bag.

Pipe the sausage mixture along the length of the puff pastry making sure you have enough room to fold it over and seal the sausage roll nice and tightly.

Egg wash the inside of the puff pastry and then fold it over.

Trim off any excess puff pastry and then using a fork dusted in flour, press down on the seal so it doesn’t open later.

Use a serrated knife to portion the sausage rolls, making sure you clean the knife after every cut. This will give you the best presentation.

Brush some beaten egg onto each sausage roll before placing it in the oven for 25 minutes.

Enjoy!