Pork & Sage Sausage Rolls

2 tbsp rice bran oil
1 onion, fine chopped
1 stick celery, fine chopped
50 g streaky bacon, fine chopped
¼ cup fine chopped sage
¼ cup fine chopped parsley
450 g pork sausages, squeezed from casings
2 slices white bread, crusts removed, blitzed
2 tsp SIDS SMOKEY GARLIC SAUCE
500 g ready rolled puff pastry
1 egg, lightly beaten
1 tbsp whole milk
2 tbsp poppy seeds
1 ramekin of SIDS TAMARILLO SAUCE

Sauté onion, celery and bacon for 10 minutes until onion is soft. Add herbs and cook 1 minute more. Remove from the heat and cool for a bit. Stir in sausage meat, SIDS SMOKEY GARLIC SAUCE and breadcrumbs to combine. Preheat oven to 180°C.
Lay out the pastry and cut into two 14x40 cm rectangles. Divide the sausage mix into 2 long sausage shapes and place them on the long edges of the pastry, a third in from the edge. Whisk the egg with the milk and brush some around the pastry, then roll up both rectangles firmly like sushi. Use the tynes of a fork to press down gently on the sealed edges and roll the pastry logs onto a baking-paper lined tray, seal side down.
Put the tray into the freezer for 20 minutes before slicing each log into 10-12 logs. Brush with the remaining egg wash and sprinkle with poppy seeds.
Bake for 25 minutes until golden. Serve with SIDS TAMARILLO SAUCE.