The Country Kitchen

Ingredients

• 6 Richmond Sausages
• 1 large red onion
• 1 red eating apple
• small pack sage
• 1 tsp sunflower oil
• 375g pack ready-rolled puff pastry
• 2 tbsp Dijon mustard

Method

1. Preheat the oven to 200C.
2. Cut the sausages into large chunks – it's easiest with a sharp pair of kitchen scissors.
3. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well.
4. Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumb width from the edge.
5. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix.
6. Season to taste, then bake for 20 minutes until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed and golden.