I love a sausage roll, add some sweet dark caramelised onions and these are hard to resist.

I use shop bought pastry because its quick. The only thing that takes any effort (and it’s not much) is browning the onions.

Makes 6 large sausages, 18 cocktail sausage rolls.

Ingredients

1 Sheet of ready rolled short crust pastry

6 Tennis ball sized onions

1 Tsp Balsamic vinegar

1Tbs Olive oil

6 Sausages (I used pork and leek, but use what you prefer)

1 Egg (to brush the pastry with)

1 Tbsp Sesame seeds (optional)

Method

• In a frying pan, add the olive oil and heat
• Peel and slice the onions before adding to the pan (it looks like a lot of onions, but this cooks down quite a lot)

• Stir onions occasionally and cook over a medium heat for around 30 minutes over a medium heat. Add the balsamic vinegar and cook for a further 5 minutes. Allow to cool.
• Devide the pastry into 6, and place a sausage (I leave the skin on the sausage, some people prefer to remove it), and 1/6 of the onion mixture onto the square of pastry

• Brush the edges of the pastry with beaten egg
• Fold the pastry over until the edges meet and crimp with a fork

• When you have made all 6 sausage rolls, brush with beaten egg, and sprinkle with sesame seeds
• Transfer to a baking sheet, and bake 20 minutes in an oven heated to 200 degrees until golden brown