First, make the caramelised onions. Heat the olive oil in a medium sized frying pan. Add in your diced onions and fry, over a low heat, for 30 minutes stirring often. Season with a pinch of salt and sugar.
Now add in your apple and fry for a further 20-30 minutes until beautifully caramelised.
Preheat the oven to 200℃/180℃ ( fan 390℉/355℉).
Combine the sausage meat, caramelised onion, apple and sage leaves in a bowl. Season with salt and pepper and combine.
Lay out your puff pastry sheet. Shape your sausage meat in a large log down the length of the pastry, slightly to the right of centre.
Brush the shorter edge with vegan milk. Fold over the pastry from the left hand side and roll tightly. Fold over the remaining pastry and seal using a fork.
Slice into 8 equal sausage rolls. Brush each roll with a little milk and sprinkle over some sesame seeds.
Bake for 25-30 minutes until golden brown and cooked all the way through.
