8 bratwurst sausages (about 600g)
1 sheet frozen puff pastry, partially thawed
1 free-range egg, beaten
2 tsp sesame seeds
2 Tbsp extra virgin olive oil
½ brown onion, finely diced
4 cloves garlic, minced
4cm piece ginger, cut into fine batons
2 tsp yellow mustard seeds
2 large beetroot, peeled, grated
¼ cup white wine vinegar
½ cup caster sugar
Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 200°C. Line an oven tray with baking paper. Using a small knife, pierce sausage skin. Squeeze out meat. Roll into 4 neat logs.
Cut pastry into 4 squares, then using knife, make a series of parallel dash incisions 1cm apart, leaving a 1cm border.
Brush 1 side of pastry with a little of the egg, then gently stretch until it wraps around each log (egg-side against meat). Press pastry seam together, leaving ends open. Arrange on prepared tray, seam-side down, then brush outside with a little of remaining egg. Sprinkle with sesame seeds.
Roast for 25 minutes or until pastry is very crisp. Set aside on a wire rack to cool.
To make relish, heat oil in a large non-stick frying pan. Add onion, garlic, ginger and mustard seeds, cooking for 3 minutes or until onion softens. Add beetroot, cooking for a further 5 minutes or until softened. Stir in vinegar and sugar, then boil until mixture thickens. Season.
To serve, cut sausage rolls in half and arrange on plates with a dollop of warm or cold relish.