Wurstbrötchen mit Schweinefleisch und Salbei

Directions

1. For the caramelised onions, simply heat the oil in a large frying pan and add the onions, along with a pinch of salt. Cook this for 3-4 minutes over high heat, stirring constantly, then remove and place on a plate and in the fridge to cool. Alternatively, if you have some more time, you can do this very low and slow, which will result in a sweeter onion at the end.

2. Place the pork mince, salt, sage and cooled cooked onions into a large mixing bowl and use your hands to mix well until the mince is well combined and tacky.
3. You can either wrap the sausage filling in plastic into a large sausage form or just place it into a piping bag and into the fridge to chill.
4. Remove your puff pastry from the freezer 30-40 minutes before you're going to use it, it's easiest to use when it's 80% defrosted.
5. Cut your preformed, chilled sausage into three and evenly spread it across one end of each of the sheets of puff pastry, making sure that you have no air bubbles in the mince.
6. Brush wash where the two ends of the dough will meet when you roll it, and then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap.
7. Cut any excess pastry off, then slice the sausage rolls to whatever size you would like, I cut them larger size for this one and I got two sausage rolls per sheet of puff pastry.
8. Brush them completely with egg wash on the outside and sprinkle them with sesame seeds.
9. Place them in the fridge for 30 minutes before you bake them.
10. In a 180°c oven, bake the sausage rolls for 25-30 minutes or until the pastry is golden brown, and the sausage is completely cooked through.