Lincolnshire Sausage Rolls with Apple Chutney

First, prepare the apple chutney. Combine all chutney ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the apples are soft and the chutney has thickened. Stir occasionally to prevent sticking. Set aside to cool.

Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.

In a bowl, combine the sausage meat and chopped fresh sage. Mix well to ensure the sage is evenly distributed.

Lightly flour a clean work surface. Roll out the puff pastry into a large rectangle, about 30cm x 40cm.

Divide the sausage meat mixture evenly and spread it along the center of the pastry rectangle, leaving a 2cm border along one long edge.

Fold one side of the pastry over the sausage meat, then brush the exposed edge with beaten egg. Fold the other side of the pastry over, creating a seam. Gently press the seam to seal.

Brush the entire sausage roll with the remaining beaten egg wash.

Using a sharp knife, score the top of the sausage roll at intervals of about 4-5cm. This will help the pastry to rise evenly.

Cut the sausage roll into individual portions, about 4-5cm wide.

Place the sausage rolls onto the prepared baking sheet, leaving a little space between each.

Bake in the preheated oven for 25-35 minutes, or until the pastry is golden brown and the sausage meat is cooked through. Check that the sausage meat is thoroughly cooked by testing the internal temperature with a thermometer (75C).

Let the sausage rolls cool slightly on the baking sheet before serving warm with the homemade apple chutney.