1/2 pack of Puff Pastry
4 links of Pork sausages
Salt & Pepper
2 tbsp fresh Sage, finely chopped
1 Apple, peeled and grated
1 Egg, whisked
1 Sweet Onion Diced
Pre-heat oven to 200 degrees.
Squeeze the pork meat out of the sausage skins and put it all into a bowl. Mix in the sage, apple, lots of black pepper and about 1/2 tsp of salt until well combined. Put to one side.
Roll the pastry out into a rectangle and cut in half, then half again. Lay the sausage mixture into the middle of the pastry. Brush some egg wash onto one side to act as glue, then tightly roll the pastry over the sausage until sealed on the other side. With the seam on the bottom of the your chopping board, cut the rolls into four even sized pieces and lay onto greaseproof paper. This is the point where you can freeze the rolls to cook for another time if you're making a large batch.
Do the same with the remaining three rectangles. When you're finished, brush all mini rolls with the egg wash and put onto the middle shelf of the oven to cook for 25 minutes or until the outside has browned.