Made By Mandy’s Pork and Thyme Sausage Rolls with Caramelised Onion Dipping

Heat the olive oil in a large frying pan over low heat. Add the sliced red onions and a generous pinch of salt. Cook for 20-25 minutes, stirring occasionally, until softened and jammy.

Add the brown sugar and balsamic vinegar. Continue cooking for another 10 minutes, stirring occasionally, until the onions are golden, sticky and caramelised. Set aside to cool.

Preheat the oven to 180°C fan-forced and line two baking trays with baking paper.

In a large bowl, combine the pork mince, ¼ cup of the caramelised onions, breadcrumbs, thyme and egg. Season generously with salt and black pepper and mix until just combined.

Lay the puff pastry sheets on a clean work surface and cut each sheet in half to create four rectangles.

Divide the pork mixture into four portions and shape each into a long log along one edge of the pastry. Brush the opposite edge with a little egg wash, then roll the pastry over the filling, pressing gently to seal.

Place seam-side down on the prepared trays. Brush with egg wash and sprinkle with sesame and poppy seeds.

Cut each log into 5-6 sausage rolls, then bake for 20-25 minutes, or until the pastry is golden. Transfer to a wire rack to cool.

For the dipping sauce, combine ½ cup of caramelised onions in a bowl with mayonnaise, sour cream, mustard, vinegar and chives. Season with salt and pepper, then stir until well combined. Transfer to a serving bowl and top with more chives.