Step 1Heat oil in a small pan over low heat. Cook onion with a generous pinch of salt, covered but stirring occasionally, until completely softened, about 15min. Add sugar, vinegar and Marmite and turn up heat. Cook, uncovered, for 5min, stirring regularly, until dark golden brown and most of the liquid has evaporated. Cool.
Step 2Line a large baking tray with baking parchment. Unroll pastry so a long edge is facing you. Slice pastry in half vertically. Spread half of the cooled onion mixture in a line along one long edge of each rectangle.
Step 3Remove sausages from their skins and arrange in an even line on top of the onions. Brush pastry borders lightly with beaten egg, then roll up each pastry rectangle from the filling edge. Transfer to the lined sheet, seam down, spacing apart. Chill for 30min.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Cut each sausage into 12 slices then arrange on the lined sheet, pastry seem down, spacing apart. Brush pastry with beaten egg then sprinkle over sesame seeds.
Step 5 Cook for 25-30min until deep golden. Allow to cool slightly before serving warm or at room temperature.
To store
One cool, store in a food bag in the fridge for up to 3 days. To serve warm, arrange on a baking tray and heat in an oven preheated to 200°C (180°C fan) mark 6 for 5min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
