500g beef sausages
½ cup panko breadcrumbs
½ cup caramelised onion chutney or relish
2 Tbsp finely chopped flat-leaf parsley leaves
2½ sheets ready rolled frozen puff pastry, partially thawed
1 free-range egg, lightly beaten
2 tsp sesame seeds
Tomato sauce, to serve (optional)
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line 2 oven trays with baking paper.
Squeeze sausage meat from their casings into a large bowl. Discard casings. Add breadcrumbs, chutney and parsley. Season generously with salt and pepper and mix until well combined. Divide mixture into 5 even portions and roll into sausage shapes.
Halve whole pastry sheets. Put a sausage in the centre of each pastry piece and reshape so sausage goes the length of the pastry. Brush pastry edges with egg, then roll up tightly to enclose.
Cut each roll into 6 even pieces and arrange on prepared trays, ensuring the seam is underneath.
Brush pastry with egg, sprinkle with sesame seeds and season with freshly ground black pepper. Cook for 25 minutes or until pastry is golden and filling is cooked through. Serve with sauce, if using.
To check the seasoning of the filling before rolling your sausage rolls, cook a bite-size amount in a frying pan and adjust seasoning as necessary.