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In a large bowl, add the sausage meat, onion jam, and panko crumbs. Grate the apple and squeeze out any excess moisture. Add to the sausage meat and mix well to combine. Divide the mix in half.
Lay out the pastry sheet with the longest edge towards you. Use a rolling pin to lightly roll it a little thinner. Cut the pastry in half lengthwise. Place half the sausage mix along one piece of pastry and shape it into a sausage shape 3cm from the edge closest to you. Roll the pastry over the sausage, seal with egg wash, and make sure the seam is down.
Repeat with remaining mix.
Transfer the two lengths onto a baking paper-lined tray and put into the fridge to chill – ideally overnight, but for at least an hour to firm up.
Preheat the oven to 200°C.
Cut the lengths into 3-4 cm pieces and put back onto the tray. Brush the tops with the egg wash and scatter with sesame and poppy seeds.
Bake for 20-25 minutes and serve with your favourite sauce or relish.