Giant Sausage Roll

1kg x Linley Valley Pork mince
1 x brown onion
1 tsp x onion powder
1 tsp x garlic powder
1 tsp x dried parsley
1 tsp x dried fennel
Salt
2 x eggs
½ Bread crumbs
Packed puff pastry

1. Add Linley Valley Pork Mince to a mixing bowl along with one whole diced onion.
2. Mix in spices consisting of 1 tsp of onion powder, garlic powder, salt, pepper, dried parsley and fennel.
3. Crack in one whole egg and 1/2 cup of bread crumbs.
4. Lay out two sheets of puff pastry and place the mince at one end and roll tightly.
5. Brush with egg wash and score lightly.
6. Place on a baking tray and in to a preheated oven at 200C for 45 minutes.
7. Once the pastry has browned turn the oven down to 170C and continue cooking for a further 30 minutes until the meat has hit 75C internal temp.
8. Slice and serve with Classic Tomato Sauce or a nice tomato relish.