• Preheat the oven to 180℃ Fan/200℃/400℉. Line a baking tray with greaseproof paper and place in the oven to heat up.
• Finely dice the onion and fry in a pan on a low heat until lightly golden brown. Crush or finely chop the garlic and add to the the pan with the herbs, fry for another couple of minutes.
• Grate the apple, add to the pan and sweat off for a couple of minutes. Turn off the heat and leave to cool.
• Deskin the sausages and add to a large bowl with the pork mince, plenty of seasoning and mash together using a fork or your hands. I find using my hands a lot easier.
• Add in the onion mixture, 2 tsp of dijon mustard and mix once more.
• Shape half of the meat mixture in a large long sausage shape using wet hands. Place the rest of the sausage meat mixture in the freezer or the fridge if your ingredients have already been frozen.

Assembling the sausage rolls

• Unroll your pack of ready made puff pastry and turn so the shortest side is nearest to you.
• Cut in half from left to right. Spread a thin layer of dijon mustard off centre in the same direction of each rectangle.
• Brush with beaten egg on the smaller side of the mustard on each rectangle. Place the sausage shape on the mustard line and fold over the pastry. Crimp with a fork and repeat this with the other half.
• Slice the sausage rolls into pieces- the size of your choice.
• Remove the hot tray from the preheated oven, place the sausage rolls onto it and using a sharp knife gently slice a few slashes on the tops.
• Egg wash with beaten egg and add some sea salt and black pepper flakes or sesame seeds if desired.
• Bake in the preheated oven for 30 minutes until crisp, golden and the sausage meat reaches 71℃/160℉ on a thermometer.
• Transfer them onto a wire rack or eat them warm. Serve with red onion chutney if you like.