Party sized oven-baked sausage rolls – loaded with meaty flavour and protein.
Preheat the combination oven at 220°C. Cut the sausages in half and remove the skin. Place the sausage filling into a bowl. Season with salt, pepper, sage, rosemary, diced apple, lemon zest, and lemon juice.
Dust your surface with plain flour. Use half of the puff pastry and roll into a thin (0.5cm) layer. Divide the sausage mixture in half and place it onto the puff pastry. Mix the egg with a dash of milk. Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, and then fold it like a tortilla.
Use the back of a fork to mark and seal the pastry all the way along the joint so it is tightly wrapped up. Egg-wash the top of the roll, then cut into 8 pieces so each cross section looks like a chicken drumstick. Repeat with the other half of the pastry puff.
Place on a baking tray and bake in the preheated combination oven for about 20 minutes, or until golden, crisp, and puffed up.