Preheat the oven to 200*
Peel and finely dice the onion.
Peel and finely dice the garlic.
Pick the leaves from the parsley and sage and finely slice.
Whisk together the eggs and yolk.
Over a low heat cook the onion with the sunflower oil for approx 1 minute.
Add the garlic, salt and pepper and continue to cook until the onion becomes translucent.
Cool and mix with the sausage meat, mustard and herbs. Place in a piping bag.
Roll the pastry into a rectangle approximately 12cm wide and 2-3 mm thick.
pipe the sausage meat along 1 edge of the pastry.
roll to cover the sausage meat, leaving the overlap free.
Prick or 'dock' the overlap and brush with the egg-wash.
Complete the roll.
Place on a papered baking tray, brush with the egg-wash and lightly slice or snip along the top of the roll to allow the steam to escape.
Sprinkle with the sesame seeds.
Allow to est in the fridge for 10 minutes.
Bake at 200* for 20 minutes or until the pastry is golden and the meat is cooked through.
(this will depend on the size of the roll)
«Leaving the onion and garlic raw will give a slightly different 'bite' to the taste and texture. Using different flavored sausages such as lamb,chilli or Toulouse can add a different twist to your sausage roll.»