Create the filling, add to a pan; finely chopped brussels sprouts, a handful of the sauerkraut, julienned ginger which are then cut into little spheres, sliced garlic, 2 x thinly sliced spring onion and some coriander. Leave to soften on a low heat, take off before it starts to brown.

Roll out your ready-made puff pastry on a floured surface.

Remove the skin from the sausage, add cross cuts to it and squash it down.

Add half of the filling to the puff pastry, add the sausage on top, and then add the rest of the filling on top of the sausage

Add some water to one of the long edges of the pastry, this helps seal it. Fold over the over edge and press down along the water to form the sausage roll. Finally use a fork to press along the edge to make sure it is sealed adding some water to the pressed edge.

Slash the top of the sausage roll with a knife and cut into 4 sections. Egg wash the outside of the rolls and sprinkle white and black sesame seeds on top.

Place the sausage rolls on a baking tray and place in the over for 20minutes. 

In a bowl mix together soy sauce, rice vinegar and sesame oil.

Chop up one spring onion into small rings and add to the mix.

Blend in the sugar, a pinch of coriander and a squeeze of half a lime.

Lastly add in one chopped fresh chilli, you can decide on the heat of the chilli. Mix together.

Take out the sausage rolls from the oven and serve with the sauce. Enjoy!