Excerpt From the 'Embellish with Relish' Cookbook -
These are ideally made with Cumberland sausages, but you can use any good sausage meat and just season it really well. You need a good amount of black pepper to complement the sweetness of the fruit that comes through from the chutney. Perfect for picnics and parties.
In a saucepan, heat the oil and gently cook the onion until soft. Add the chopped sage, season with salt and pepper and then leave to cool slightly.
Cut open the sausages and place the meat in a large mixing bowl. Add the herby onions and the breadcrumbs then mix well. It works best to use your hands here.
Roll out the pastry on a floured surface, creating a large rectangle about 1cm thick. Spread a layer of Westmorland Chutney evenly over the pastry, leaving a gap around all the edges, then shape the meat into a long sausage shape and lay this down over the Westmorland Chutney in the centre of the pastry.
Brush the beaten egg along the pastry edges then fold over and seal along one side, using a fork to press the edges together tightly. Use the egg wash for the rest of the sausage roll and then bake it in the oven for 25 to 30 minutes until the pastry is golden brown and puffed up.