Sausage Rolls 
Everyone loves sausage rolls and the home made ones taste a lot fresher than something that's been in the deep freeze for who knows how long.
Makes 48 small sausage rolls.
Ingredients
12 plain beef, thick sausages
1 cup breadcrumbs
2 medium onions
12 puff pastry sheets
1 egg (a chicken's egg would be great)
Salt & Pepper
2 tablespoons (the ones you eat your breakfast with) Worcesteshire sauce
1 teaspoon mixed dried herbs
Tomato sauce (for dunking)
Oilve oil
Method
1. Pre-heat your oven to 220c.
2. If your puff pastry sheets are frozen, sit them on the bench until they thaw.
3. Peel the onions and chop up finely and place into a bowl.
4. Roughly cut the sausages and put them through the blender for about 30 seconds, remove and set aside in the bowl with the onion.
5. Add to the onions and sausages, the breadcrumbs, worcesteshire sauce, a pinch of salt and pepper and dried herbs. Mix thoroughly with your (clean) hands.
6. Lay out a single pastry sheet, run a knife down the middle and spoon some of the sausage mixture down the middle (see the second photo above).
7. Crack the egg into a bowl, whisk it up with a fork until the white and yolk are combined. Using a pastry brush (looks like a little paint brush, and no, don't get any ideas about a visit to the shed) paint some of the egg mix along the edges of the pastry.
8. Fold one side of the pastry, lengthwise, over the sausage mixture and repeat with the other side, so they overlap. You should have something resembling an uncooked sausage roll, (see third photo above).
9. Repeat with the remaining pastry sheets.
10. Place the sausage rolls into a lightly greased, with olive oil, baking tray and prick the top of each several times with a fork.
11. Throw them into the pre-heated oven for about 25 minutes or until the pastry turns golden brown.
12. When cooked, cut each roll into four smaller pieces, pour some tomato sauce into a bowl for dipping and serve them up.