Preheat the oven to 200˚C/fan oven 180˚C/gas mark 6.
Heat the oil in a large, non-stick frying pan and add the onion and garlic, cook gently until soft, for about 5 minutes.
Now, add the spices and cook for a minute or so to release the flavour and oils. Pour in the red wine and let it bubble away and reduce for a couple of minutes to about 2 tablespoons full. Remove from the heat, add the lemon juice and leave to cool.
Place the sausagemeat in a medium bowl, add the cooled spice mixture and mix well.
On a floured worksurface, roll out the pastry to a rectangle, 40 x 60cm/16 x 24in, the pastry should be about 3mm/1/8in thick. The longer edge should be the closest edge to you.
Brush about 7.5cm/3in of the longer edger of the pastry, closest to you, with the beaten egg.
Flour your hands and make a 60cm/24in long sausage with the meat mixture and lay it across the pastry, about 2½cm/1in from the edge. Pull the edge of the pastry over the sausage and press the edges of the pastry firmly together.
Cut the pastry with the wrapped sausage, in half, and carefully roll each piece to make sure the edges are stuck together.
Cut both rolls into individual sausage rolls, using a sharp knife, the size is up to you, but I prefer ones about 5cm/2in long. Place on non-stick baking sheets.
Snip each roll twice with scissors, (the cut will look like a ‘v’), brush with beaten egg and cook in the oven for about 10-15 minutes or until golden brown and cooked through. Transfer to a wire rack to cool.