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Make the express onion chutney: Fry onions for 1-2 minutes, add brown sugar, balsamic vinegar, and water
Bring chutney to boil, cover for 5 minutes and stir every minute until caramel consistency is reached
Set chutney aside to cool on a plate
Preheat oven to 180°C
Remove sausages from casings and mix with salt, pepper, thyme, and egg white
Spread sausage mixture on the top half of the pastry sheet
Add chutney on top of the sausage mixture
Fold pastry over and press down slightly
Slice into approximately 2cm wide strips
Twist and roll the strips into swirls
Place on a parchment paper-lined baking sheet
Mix egg yolk with ½ teaspoon milk and brush onto swirls
Sprinkle with sesame seeds
Bake for 28-33 minutes at 180°C, or reduce to 170°C for the last 10 minutes if browning too quickly
Drizzle with honey immediately after removing from oven
Garnish with rosemary and serve