1kg beef sausages
500g brown onions, sliced into thin rings
5 sheets puff pastry
2 tbsp brown sugar
1 tbs balsamic vinegar
Preheat oven to 180 degrees. Line a flat baking tray with baking paper. Heat a medium sized saucepan and add a good splash of olive oil (about 2 tbsp). Add onions and saute until soft (about 15 mins). Add sugar and vinegar and cook for a further 15 minutes. Season well. In a large non-stick frying pan heat a little olive and brown sausages for 2-3 minutes until they colour. They do not need to be cooked through. Leave to cool. Cut pastry squares in half lengthways so you have 10 rectangles.
When sausages are cool, place one at the end of each pastry rectange and then
spoon over caramelised onion. Roll up pastry to make an open ended sausage
roll. Place seam side down on the lined baking tray and brush with a little milk or egg wash. Bake for 15 minutes until pastry is golden. Serve with your favourite tomato relish.