Jamie Oliver Catherine Sausage Roll

1 Pound Good-Quality Skinny Breakfast SausageLlinks

A few sprigs of fresh rosemary

2 Small Red Apples

Optional: Slug of Marsala

2/3 Cup Heavy Cream

1 Tbsp English Mustard

Scrunch a large sheet of parchment paper under the tap, then lay it out flat.

Untwist the links between the 12 sausages (approximately one pound) and push the meat together to make two long sausages.

Roll both into one large Catherine wheel. Stab a couple of wooden skewers through to hold it all together.

Pick the Sage leaves from 3 sprigs of fresh sage and poke them into the gaps.

Drizzle with olive oil and rub in. Lift up the parchment paper and transfer the Catherine wheel sausage to a large roasting pan.

Put pan under broiler on the top shelf and cook for 10 minutes.

Take pan out of the oven, flip over the sausage and return the pan to the top shelf.

After a few minutes, move the Catherine wheel to the bottom shelf for a few more minutes.

Remove from the oven and put the sausage on a board and take to the table with the gravy pan.

Put a jar of English mustard on the side and dish up.