Marcus Wareing's Sobrasada Sausage Rolls with Sun-dried Tomato Ketchup

1. Preheat the oven to 180°C fan / 200°C. 
2. Trim top of sobrasada sausage and peel back the hard outer skin to reveal the spreadable inner meat (don’t remove as you can use it to cover the exposed meat). Add ¼ sobrasada to ¾ pork mince to a bowl and mix together with fingers to combine.  
3. Add the fennel seeds, paprika, a pinch of salt and twist of pepper into the sausage meat and use a fork to mix in well.
4. To assemble the sausage rolls, lay out the sheet of puff pastry and cut into quarters. Take a handful of sausage meat, roll into a sausage shape and place in the centre of the pastry rectangle. Using a pastry brush, brush a thin layer of mustard over the sausage and repeat all steps for other quarters of pastry.
5. Beat the eggs in a small bowl. Brush egg wash around the edges of the pastry and gently roll the pastry over the sausage. Fold down the edges to seal, then press along the edges with a fork to crimp. Repeat with the remaining sausages.
6. Place the rolls on a baking tray lined with parchment paper
7. Brush the top of each sausage roll with an even coating of egg wash and sprinkle with fennel seeds and a pinch of sea salt. Score a few holes along the top of each roll to stop them from going soggy.
8. Bake in the oven for 25-30 minutes, until a deep golden brown.

For the sun-dried tomato ketchup:

1. Combine the ingredients for the ketchup and blitz in a blender until smooth. If too thick, loosen up with more olive oil. Adjust seasoning to taste.