8 large Cumberland sausages, skins removed
1 small onion, finely chopped
4-6 fresh sage leaves, finely chopped
500g fresh puff pastry
1 medium egg, lightly beaten
25g Parmesan or Grana Padano, finely grated
25g Tickler Mature Cheddar

1. Place the sausagemeat in a bowl with the onion, sage, Parmesan, Tickler (Or Alternative), a pinch of salt and a good grinding of black pepper. Mix together your hands, or a wooden spoon if you dont fancy getting your hands messy, and mix together until well combined.
2. Cut the pastry in half and roll out 1 piece to make a long oblong shape, measuring about 40cm x 17cm x 3mm thick. Form half the filling into a long log shape which runs the length of the pastry. Place the sausage log about 5mm in from the edge of the pastry. Brush the edge with the beaten egg, then fold the pastry over the sausage filling and press to seal the edges. Crimp the pastry either with your fingers or by pressing down with a fork. Cut into 8 rolls. Prepare a second batch using the remaining pastry and filling.
3. With a pair of scissors make two small incisions in the top of each Sausage Roll to let the steam out when cooking, and brush the tops beaten egg .
4. Place on a large baking tray lined with baking paper. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes, until they’re golden, risen and flaky. Remove from the oven and cool slightly on a wire rack