Peel and thinly slice your onion. Saute the onion slices in butter until they are soft and golden. Set aside to cool slightly.

Place the breadcrumbs, herbs, salt and pepper into a large mixing bowl and mix through before adding in the cooked onions, sausage meat, BBQ sauce, Dijon and egg. Mix well, until all of the ingredients are well combined.

Divide your mixture into 4 even sections. Spoon each section onto a 40cm length of clingfilm, roughly spreading the sausage roll filling to match the width of your pastry. Next roll the clingfilm, firmly around the sausage filling, pressing and shaping as you go. This should form an even, long sausage shape. Twist the ends of the cling film to seal and place into the fridge for 30 minutes to firm up.

Remove your pastry sheets from the freezer to defrost while your sausage meat chills.

Unroll your wrapped sausage meat directly onto your pastry sheet and roll it firmly in the pastry. You will want to start at the start of the pastry sheet, roll the pastry with the sausage filling until it is completely covering the filling and then continue rolling for about 1/3 turn. Trim off the excess pastry and then cut the sausage roll in to quarters. Repeat this process with your remaining pastry and sausage meat. Piece the off cuts of pastry together to wrap the last sausage roll.

Transfer your sausage rolls to a lined baking sheet, making sure to place the seam side down. Pierce the top of your sausage rolls and brush each one with a little bit of egg wash or cream.

Bake in a preheated oven at 180 degrees for 30 minutes or until golden and cooked through.