1. To make the rough puff pastry, place the ice cold butter (200g), plain flour (200g), ice cold water (90g) and salt (1/2 tsp) in the bowl. Mix Speed 6 / 20 seconds.
2. Place onto a generously floured surface and form into a ball. It will be very sticky so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.
3. Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm.
4. Fold the dough like you would a letter. First fold the bottom third up, and then the top third down so that you are left with a rectangle approximately a third of the size. For a normal puff pastry it would now go in the fridge and be chilled but because we are doing a rough puff pastry we are skipping the chilling part and immediately roll it out again.
5. In order to roll it again, the seam side should face you and the folded edge should be on the left. Roll out to a rectangle about 20x50cm.
6. Once again, fold the dough like you would a letter. First fold the bottom third up, and then the top third down so that you are left with a rectangle approximately a third of the size. Refrigerate until later.
7. Preheat the oven to 180C and line a baking tray with baking paper.
8. Clean the bowl. Add the red onions (2) and chop Speed 5 / 2 seconds. Scrape down sides.
9. Pour over olive oil (20g) and brown sugar (5g). Cook 10 minutes / 120C* / Speed 1, measuring cap off. Scrape down sides.
10. Continue 5 minutes / 120C* / Speed 1.
11. Remove and spread onto a large plate to cool down quickly.
12. Take the sausages (6) and slice open the skin to remove the meat. Add to the bowl with the cold onions, breadcrumbs (5g) and nutmeg (pinch). Mix Reverse+Speed 2 / 30 seconds.
13. Remove the pastry from the fridge, unwrap and roll out to a large rectangle 0.7cm thick.
14. Cut it in half lengthways, then spread the sausage mixture across the centre of each rectangle into a large sausage shape. At this stage you can freeze them individually and bake from frozen when needed.
15. To make the egg wash, place the egg (1) and milk (1 Tbsp) in a small bowl and whisk slightly. Brush over one edge of each rectangle and fold over the pastry to tuck in the sausage meat.
16. With a fork, make slight indentations on the seam. Chop off the end of each rectangle and then cut into bite sized chunks or larger sausage rolls.
17. Place the sausage rolls onto prepared tray. Brush them with the remaining egg wash and bake in the oven for 20 minutes. If you are making larger sausage rolls, bake for 25 minutes.
18. Remove and serve warm.

* If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.