This is a really comforting food.  The only problem in my house is that I barely get to try them as they seem to disappear as soon as they come out of the oven!  Using the caramelised onion sausages really adds to the flavour, however any sausages will work with this recipe.

Ingredients

6 caramelised onion sausages

2 tbsp. tomato puree

6 mild peppadew peppers chopped

Small bunch parsley chopped

1 crushed clove garlic

1 x 375g sheet of ready rolled pastry (I used Bells)

Flour for dusting

1 egg, beaten

Salt and pepper

Method

1. Preheat the oven to 220 degrees and line a baking sheet with non-stick parchment paper
2. To make the filling, take the skin off the sausages and put in a mixing bowl.  Add in the puree, peppers, parsley and garlic and mix well with your hands. Season well
3. Unroll the pastry and put on a floured work surface.  Roll out into a larger rectangle – 40cmsX 30cms  and brush with beaten egg
4. Divide the sausage mixture into three.  Take one portion and roll into a long sausage shape and place lengthways on the pastry leaving about 10cm from the short edge.  Fold over the pastry to encase the sausage and press down to seal.  Trim the pastry edges to make a long sausage roll, then cut in two
5. Cut the remaining pastry into two and repeat the process so you have 6 sausage rolls and fork down the edges to ensure they are securely sealed
6. Arrange the sausage rolls on the prepared baking sheet and put in the oven for 23-30 minutes. Brush with remaining egg
7. Served warm