Heat 1 tsp of the oil in a medium frying pan over a medium heat. Add the onion and fry until softened and starting to turn golden brown, around 6-7 minutes. Remove from the heat and set aside to cool.
Remove the casing from the sausages and add the sausage meat to a bowl along with the cooled onions and sage. Season to taste with black pepper. Mix thoroughly using your hands. Set aside.
Preheat the oven to 200℃/180℃ fan (390℉/355℉).
Unroll the pastry sheets. Take a large dinner plate and cut the sheets into 2 large circles. Set aside the excess pastry.
Take one of the circles and place the Camembert in the middle. Using a knife, stencil around the Camembert and remove the circle. Set aside the smaller cut out circle and keep with the other excess pastry in the fridge to use another time.
Line a large baking tray with baking parchment. Take the large pastry disc without the hole and place it onto the tray. Position the Camembert in the centre of the circle.
Spread the sausage meat evenly on the pastry around the Camembert. Cover with the remaining pastry circle fitting the hole carefully around the Camembert.
Cut 3cm strips of pastry starting from 0.5cm away from the edge of the cheese. Twist each strip to create little pastry twists.
Brush the pastry with egg wash.
Cut a few slits into the cheese, press in the garlic cloves, and drizzle over honey and the remaining olive oil.
Bake for 30 minutes, or until the pastry is golden and Camembert is gooey. Enjoy warm whilst the cheese is still gooey.
