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1. Preheat the oven to 230°C (gas mk 8, 450°F). Finely chop the onion, and place in a large bowl with the sausage meat, salt and parsley. Using your fingers, thoroughly combine the ingredients. 2. Roll out the pastry to a rectangle about 50cm by 40cm. Cut into three strips lengthways. Split the sausage meat mixture into three, and spread each part along the edge of one strip of pastry. 3. With your fingertips, rub a little water along the opposite edges of the pastry. Starting at the sausage meat side, roll over the pastry towards the other side, until you have formed a roll with the seam at the bottom. Gently firm down. 4. Cut each long roll into about 8 rolls. Using kitchen scissors, cut three diagonal slits in the top of each roll. Brush a little milk over each one to glaze. 5. Place the sausage rolls on baking sheets. Bake for 15 minutes, then reduce the heat to 200°C (gas mk 6, 400°F) and cook for a further 20 to 25 minutes until done. 
Provided none of the ingredients were previously frozen, you can freeze the sausage rolls after cutting the diagonal slits in them, and bake them at a later date.
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