Preparation : 20 min 
Cooking : 35 min 
Total time : 1 h 45 Rest : 50 min
Serves 5 people
INGREDIENTS
250 g of strong plain flour
1 tbsp of salt
250 g of butter
150 ml of cold water
1 of beaten egg
1 of large thinly sliced onion
1 tbsp of olive oil
2 tbsp of white wine vinegar
1 tbsp of maple syrup
- 350 g of pork shoulder
- 350 g of sausage meat
- 75 g of dried cranberries
- 8 leaves of sage leaves
- 1 pinch of nutmeg
- 0.5 of lemon zest
- 1 of clementine zest
- 1 of bramley apple
- 50 g of pork scratchings
Associated Product
HOW TO MAKE IT
1.Fit the dough blade to the main bowl and pour in flour, salt, butter and remove the middle feedtube. Press AUTO to combine then after 10 seconds, slowly start to pour in two thirds of the cold water and allow to knead into a dough. Press STOP once a firm rough dough ball forms. Add extra water if needed.
2.Cover the dough with cling film and leave to rest for 20 mins in the fridge.
3.Fit the 2mm slicing disc to the midi bowl and slice the onion.
4.In a large frying pan, heat oil over a medium heat. Add the onion and salt and cook for 10-15mins until caramelised.
5.Slowly pour in the vinegar and maple syrup, stirring constantly until a thick marmalade forms. Remove from the heat and set aside.
6.Fit the mini blade to the mini bowl and add the sage leaves press AUTO and chop for 10 seconds then set aside.
7.Fit the main blade to the main bowl and add the pork shoulder and press PULSE until the meat has broken down. Add the sausage meat and press PULSE for 5 seconds to combine.
8.Add the cooled onion mixture, sage, cranberries, nutmeg, zest, salt and pepper. Press PULSE for 3 seconds to combine the ingredients, repeat until fully combined. Add the diced apple and press PULSE again 3 more times to combine then pour the mixture into a glass bowl, cover with cling film and place in the fridge.
9.Fit the mini blade to the mini bowl and add the pork scratchings. Press AUTO and press STOP once chopped to a crumble consistency, then set aside.
10.On a slightly floured surface, roll out the puff pastry to the thickness of a pound coin. Cut the dough in half lengthways to form 2 long, thin rectangles.
11.Pour the sausage mixture into a disposable piping bag and cut a 2.5cm hole. Pipe the mixture along the centre of each strip, ensuring an even thickness.
12.Brush half beaten egg mixture along one half of the strip to act as glue. Tightly roll up the sausage rolls, sticking them together with the egg wash strip. Cut into 24 sausage rolls.
13.Place the sausage rolls at least 2.5cm apart on a lined baking tray. Refrigerate for 30 minutes to chill the pastry. 14. Preheat the oven to 220°C. Remove the rolls from the fridge and brush with the remaining beaten egg mixture then sprinkle over the pork scratching crumbs.
14.Bake for 25 minutes or until the pastry is golden brown and the meat is cooked.