Pork and Apple Sausage Rolls

Ingredients:
2 teaspoons olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
10.5 oz Italian pork sausages
7 oz pork mince
1 teaspoon caraway seeds
2 granny smith apples, grated
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
tomato sauce, to serve

Directions:
Preheat oven to 400 F. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Set aside to cool.
Cut 1 end from sausage casings. Squeeze meat into a bowl (discard casing). Add mince, caraway seeds and onion mixture. Using hands, squeeze excess moisture from apple. Add apple to mince mixture. Season with salt and pepper. Mix well.
Place 1 pastry sheet on workbench and cut in half horizontally. Spoon one quarter of the mince mixture along 1 long edge of each pastry piece. Brush pastry edges with egg and roll up tightly to enclose filling. Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.
Bake sausage rolls for 20 minutes or until golden and puffed. Serve with sauce.
Notes & tips
To freeze: Allow rolls to cool completely. Place in a single layer in snap-lock freezer bags. Seal and freeze for up to 6 months.
To reheat: Place frozen rolls on a baking tray. Heat in a 350 F oven for 20 minutes or until heated through.