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  • 6 sausages (I use Cumberland but choose whichever one you want)

  • 250g ready- made puff pastry (make sure it’s dairy free)

  • 1 red onion

  • 1 handful breadcrumbs

  • Fresh nutmeg

  • 1 egg

  • 1 fresh sage

  • A little dairy free milk

  • 1tbsp olive oil


  • Preheat the oven to 180ºC

  • Heat the olive oil in a saucepan and add the onions. Cook gently until soft and golden brown

  • Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

  • With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. (Note: to make the breadcrumbs blitz half a piece of bread in a food processor) .Add a good grating of nutmeg, then scrunch well with your clean hands to mix together

  • On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle

  •  Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

  • Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.

  • Take them out of the oven and leave to cool for 5 minutes before serving

  • Enjoy!

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