Step 1Heat oil in a small pan over low heat. Cook onion with a generous pinch of salt, covered but stirring occasionally, until completely softened, about 15min. Add sugar, vinegar and Marmite and turn up heat. Cook, uncovered, for 5min, stirring regularly, until dark golden brown and most of the liquid has evaporated. Cool.
Step 2Line a large baking tray with baking parchment. Unroll pastry so a long edge is facing you. Slice pastry in half vertically. Spread half of the cooled onion mixture in a line along one long edge of each rectangle.
Step 3Remove sausages from their skins and arrange in an even line on top of the onions. Brush pastry borders lightly with beaten egg, then roll up each pastry rectangle from the filling edge. Transfer to the lined sheet, seam down, spacing apart. Chill for 30min.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Cut each sausage into 12 slices then arrange on the lined sheet, pastry seem down, spacing apart. Brush pastry with beaten egg then sprinkle over sesame seeds.
Step 5 Cook for 25-30min until deep golden. Allow to cool slightly before serving warm or at room temperature.
To store
One cool, store in a food bag in the fridge for up to 3 days. To serve warm, arrange on a baking tray and heat in an oven preheated to 200°C (180°C fan) mark 6 for 5min.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
