Set the oven at 200C/gas mark 6.

Score the skin of each sausage down its length with a knife, then peel off the skin and discard. Put the meat in a mixing bowl.

Roll the puff pastry out into two rectangles, each measuring roughly 18 x 24cm.

Form the sausage meat into two thick sausage shapes, 16 or 17cm long.

Place the rolls of sausage meat on the pieces of pastry, brush the pastry edges with the beaten egg, then roll and seal by crimping the edges tightly together.

Lay the rolls on a baking sheet with the join underneath, brush the pastry with more beaten egg, then cut 3 slashes along the top.

Bake for 30 minutes or so until crisp and puffed.

To make the onion gravy, peel, halve, then slice the onions into thin segments, then let them cook in a high-sided frying pan with the oil and butter.

Add the thyme leaves, pulled from their branches, and the bay leaves.

Let the onions soften and colour to a light brown, then add 1 tbsp of flour.

Stir and continue cooking for a minute or 2 until the flour is a pale-biscuit colour, then add the stock and the wine.

Bring the mixture to the boil, then lower the heat, season with salt and black pepper, and the juniper berries, lightly crushed, then leave to simmer gently for a good 20 minutes.

Add the redcurrant jelly, tasting as you go.

Continue cooking for 10 minutes, correct the seasoning and serve, piping hot, with the spicy sausage roll.