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Start by caramelising your onion. Heat up your pan. Chop them very thin and add some olive to the pan. Add the onion and stir for about a minute. Add ¼ x cup water and let it evaporate, reduce heat to medium low and cook for 15 min stirring every few minutes, if the onions start to stick add a splash of water. After 15 min add the sugar and vinegar and cook for another 5 min.
Preheat oven to 180C. Cut your pastry sheet into 3 lengthways. Cut one sausage into 3 as I used 3 and ⅓ sausages in each. Spread ⅓ of the shallots to the base and some rosemary then your sausages. Fold the pastry over to create a roll and then cut into 5. Repeat the same with the other 2 pieces of pastry creating 15 rolls.
Add to a baking tray with parchment paper. Brush all around the roll with egg wash and bake low in the oven for 40 min.
I mixed a little shallots with ketchup for sauce and these were amazing warm and cold.