Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Split the sausages using a sharp knife, then squeeze the sausagemeat into a bowl. Divide into 18 and roll into baby chipolata shapes (long and thin rather than dumpy!).
2. On a well-floured surface, roll out the pastry thinly and trim to a square of about 33 x 33cm. Cut the pastry into 3 equal strips, cut each strip into three squares, then cut each square in half diagonally to give you 18 triangles.
3. Brush the edges of a triangle with egg and put a small dollop of mustard or onion marmalade and sausagemeat in the centre. Fold two points of the triangle across the filling, brush all over with egg and sprinkle with poppy seeds. Repeat with the remaining triangles. Bake on a baking tray lined with nonstick baking paper for 20-25 minutes.
4. To freeze the sausage rolls, layer them between sheets of nonstick baking paper in a freezerproof box, or open freeze on a baking tray until solid, then transfer to a large plastic food bag.
5. To reheat them, cook from frozen in a preheated oven at 200°C, fan 180°C, gas 6 for about 8 minutes, or until piping hot.