3 slices of bread (or about 20g of homemade breadcrumbs)
800g sausage meat
1 cooking apple (Grated)
1 onion (grated or sliced)
2 or 3 puff pastry sheets
1 egg yolk (beaten)
A cup of water
Preheat the oven to 180 degrees celsius electric fan / 200 degrees celsius electric or gas mark 6 and line 2 baking trays with parchment paper.
If not pre-grated, grate the apple and chop or grate the onion.
Empty the 800g of sausage meat into a large mixing bowl. Put in the onion and the apple. Then add in a sprinkling of mixed herbs to give it some flavour.
If you do not have any homemade breadcrumbs to hand then get your 3 slices of bread and put them in a blender until they are in crumbs. If the crusts do not turn into crumbs then stop the blender and take them out and continue blending.
Once the ingredients in step 3 are mixed, add in the breadcrumbs and combine with your fingers.
Put the new sausage meat aside and unravel the puff pastry and turn it landscape. For the moment, you may leave the pastry on the paper it comes on otherwise you will need to flour your surface
Get a piece of sausage meat and roll it into a chunky sausage. Put the ‘chunky sausage’ about 10cm away from the longest edge and repeat this until the whole width of the pastry is complete.
Grab the thin strip of pastry the other side of the sausage and fold it over the sausage to seal the sausage in the pastry. Paint some water where the 2 pieces of pastry meet and press down with a fork all along the edge to get a nice bumpy texture.
Cut along the edge off the fork crease to make a long sausage roll and cut slits at the top about 3cm apart to act as air holes.
On every 3rd slit carry the cut all the way down to create the actual sausage rolls.
Repeat step 7 to 10 until one of your ingredients runs out (if you have spare sausage meat then roll into balls and put on the baking tray for the same time as the sausage rolls to create sausage balls)
Glaze the sausage rolls with the egg yolk and transfer to baking tray.
Put in the oven for 20-25 minutes or until golden brown. Once finished put on a wire rack to cool