Squeeze the sausagemeat out of the skins into a bowl, then stir through the sage, apple sauce and a good pinch of salt and freshly ground black pepper. Set aside.

Unroll the pastry, peel away the parchment and lay the pastry on a lightly floured surface. Shape the sausagemeat into a log across the centre of the pastry. The sausage should be 4-5cm thick and reach both ends of the pastry.

Brush the egg over the longer edges of the pastry, then carefully fold one side over to the other so the sausage is encased and you have a lip of pastry on one side. Trim the excess pastry then, using a very sharp knife, cut into 6-8 pieces. Using a knife or fork, crimp the trimmed edge. Glaze the pastry all over with the egg and sprinkle with nigella seeds, if you like.

Heat the air fryer to 200C and bake the sausage rolls for 20-30 mins until the pastry is cooked and golden and the sausagemeat is cooked through. Air-fryers vary so we recommend checking halfway through cooking and varying the cooking time, if necessary. Will keep chilled for up to three days.