• 3 sheets frozen puff pastry, partially thawed
• 16 chevapi sausages
• 1 egg, beaten
• 2 tsp poppy seeds
• 600g waxy potatoes, peeled, chopped
• 200ml cream
• 100g unsalted butter, softened
• 1/2 tsp ground nutmeg
• Sea-salt flakes and freshly ground black pepper, to season
• 2 brown onions, finely sliced
• 2 cloves garlic, minced
• 1/4 cup port
• 1 cup chicken stock
• 3 tsp cornflour
• 2 Tbsp water
Preheat oven to 180°C. Line 2 oven trays with baking paper. Cut each pastry sheet into 2cm strips. Join 3 strips together, end to end. Repeat with remaining strips. Roll 2 sausages together to form 1 sausage, then repeat with remaining sausages so you have 8 in total. Wrap pastry strips around sausages in a spiral pattern, overlapping each layer. Put on prepared trays, brush with egg and sprinkle with seeds. Bake for 25 minutes or until golden.
Meanwhile, put potato in a large saucepan of boiling water and cook until tender. Drain, then press through a fine sieve into pan. Put cream in a small saucepan over a low heat and bring to the boil. Beat in 75g of the butter until smooth. Add nutmeg and season.
Heat remaining butter in a medium saucepan over a medium heat. Add onion and garlic and cook for 5 minutes or until lightly browned. Add port and stock, bring to a simmer, then season. In a small jug, stir cornflour and water until cornflour dissolves. Whisk into onion mixture and simmer until thickened.
Divide mash between plates and top with sausage rolls and onion gravy to serve.