Saucisse En Croute

Ingredients:

• Long, coarse-ground sausages (1 per person)


• Puff pastry


• Onions (1 medium per person)


• Brown sugar


• Balsamic vinegar


• Egg wash for glaze

• Prep: 20 mins


• Cooking time: 20mins


• Preheat oven: 200C

Instructions:

Finely chop onions, drop into a pan containing a little hot olive oil and toss until coated. Cook until onions begin to soften. Sprinkle brown sugar generously over the surface of the onions, then sploosh in some Balsamic vinegar - about a teaspoon per onion.  Leave to cook gently on a very low heat, stirring occasionally until a rich, brown colour.

Lay out your sausages on rectangles of puff pastry large enough to make 'envelopes'.  Once the onions are cooked, smother the sausages with them, fold over the pastry and seal on all sides using egg wash (beaten egg with a dash of water).  Glaze the outside, score lightly so the sausages can 'breath' during cooking, and pop in the oven on either a silicone tray or a lined metal baking tray for approx. 20 mins or until until a nice, even golden brown.