Sausage Rolls with Red Onion and Ginger Marmalade Relish

MAKES 20 ROLLS For the sausage rolls:

1 large red onion, finely diced

1lb of good quality sausage meat 2 tbsp sweet chilli sauce

1 tbsp fresh basil, chopped

1 tbsp cream

3 eggs

Sesame seeds

Salt and black pepper

1 block of Jus-Rol puff pastry sheets

For the red onion and ginger marmalade relish:

3 red onions, sliced

1 tbsp oil

2 tbsp brown sugar

1 tbsp Harty’s Ginger Hot Pepper Jelly

250ml red wine

1 tbsp red wine vinegar 1 For the sausage rolls, heat your oven at 220˚C/200˚C fan/ gas mark 7.

2 Put the finely chopped onion into a big bowl. Add the sausage meat, sweet chilli sauce, basil, cream and mix everything together really well.

3 Whisk two eggs and add this to the sausage meat mixture and again mix well. Season with salt and pepper.

4 Roll out the puff pastry on a floured worktop into a rectangle shape.

5 Place the sausage meat mixture into a piping bag and pipe in a line onto the pastry.

6 Whisk the remaining egg and use this to seal the sausage roll by brushing onto the pastry before rolling.

7 When you have rolled the pastry up, brush with egg and sprinkle with sesame seeds.

8 Cut into the desired size and place onto a lined baking sheet.

9 Place into the oven for 15 minutes or until golden brown in colour.

10 For the red onion and ginger marmalade relish, heat the oil in a saucepan over a low heat. Add the onion and cook until soft.

11 Add the remaining ingredients and cook slowly for 35-40 minutes or until it reduces to a jammy consistency.