• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat placed on the top of a medium perforated baking sheet. Set Aside.

SAUSAGE ROLLS PREPARATION

• Sprinkle the all-purpose flour on top of the sausage meat to bind it. Then, roll it into a cylinder of the same length as the puff pastry. Set aside.
  1 Lbs breakfast sausage meat, 1 Tbsp all-purpose flour
  
• Roll the puff pastry in to rectangle and lay the sausage meat across the pastry rectangle, about 2-inch | 6 cm from one end. Then, Top the sausage meat with the cherry jam, then with the caramelized onions.
  1 Puff pastry sheet, 4 Tbsp cherry jam, 1 caramelized onion
  
• Roll up to encase the sausage filling as tight as you can and pinch the edges to seal. Cut into equal portions and place on the prepared baking tray.
  
• Brush with egg yolk, make 3 slashes on top of each one using scissors and sprinkle the sesame seeds. Refrigerate for 30 minutes.
  1 egg yolk, 2 Tbsp sesame seeds
  

BAKE!

• Preheat oven to 400F/200C.

  Take your Sausage Rolls out of the refrigerator.
  
• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your rolls from 18 minutes). It is ready when the pastry has puffed and is golden. The sausage is ready once it reaches 165F/74C. NOTE: Time may differ depending on the size of your rolls.
  
• Once your Sausage Rolls are out of the oven, leave to cool for 5 minutes before serving. Enjoy & Bon Appétit!