Sausage rolls

The inclusion of onion is not unusual in posted recipes, including those from Britain, but always seems controversial in the comments. ("There is NEVER onion in a sausage roll!"next to comments like "English person here. Feel free to mix it up with MANGO.") I like onion, so I'm keeping it.

1/2 large onion or 1 small onion, finely chopped

oil

1 lb sausage meat (such as Jimmy Dean sage flavored sausage)

2 eggs

salt, pepper

flour

sesame seeds or poppy seeds or everything bagel seasoning

1 sheet puff pastry 

Brown onion in a little glug of oil over medium heat. Let it cool, then mix with sausage meat and 1 egg in a large bowl. Season-- but remember the meat is already seasoned, you're just making up for 1 egg and the onion. So not much. I cooked off a bit to test it.

On a lightly floured surface, roll out the puff pastry to 8x12 inches. Cut into two long strips and lay them on a parchment paper-lined baking tray. Rest them in the fridge at least 10 min.

Dampen your hands. In the center of each strip of pastry, form the meat into a long cylinder right down the center, all the way to the edge. Lightly beat the other egg and paint it down the sides of each strip of pastry, off to the side of the meat. Fold the pastry over the top of the meat to form long rolls, and then turn it so it's seam-side down. Lightly brush the top surface with egg and sprinkle with seeds. You may chill them a bit to make them cleaner to cut. Cut the rolls into 1.5 inch lengths, or whatever suits your fancy. If you cut them longer, score the tops. Even if the cuts look messy they'll puff up when baked and be ok.

Bake in the preheated oven about 20 minutes, or until attractively browned.

Serve alone or with mustard, brown sauce/HP sauce, A1, ketchup, gravy, applesauce, beans, whatever.

Can mix it up by adding veg or strong cheese (like blue cheese) to sausage or painting pastry with mustard, hoisin, etc. Put torn sage over the top of the meat cylinder; we're told it fries and crisps up?

Do not re-heat in a microwave. Use the oven, toaster oven, or air fryer, or eat them cold or at room temperature like the Brits do on picnics, I'm told.