1small bunch fresh sage, finely chopped grating of nutmeg
freshly ground black pepper
1large Granny Smith apple, skin on, grated
Put the sausage meat into a large mixing bowl and add the minced pork belly and the breadcrumbs and sage. Add a good grating of nutmeg, then scrunch together well with your clean hands. Once combined, add the salt and pepper, then the apple. Lastly, crack in the egg and mix again to combine.
On a floured work surface, roll the pastry out into a big rectangle measuring 60 × 48 cm (24 × 19 in). It will be roughly 2.5 mm thick. Cut into 12 rectangles measuring 20 × 12 cm (8 × 5 in) each. Roll roughly 100 g (31⁄2 oz) of the pork mixture into a sausage shape, approximately 12 cm (5 in) long. Repeat with the rest of the mixture and lay each along the top edge of each rectangle.
Mix the egg and milk and brush the pastry with the mixture, then roll the patry around the sausage meat, starting from the top until all the pastry has been wrapped around to encase the meat. Press down gently to seal.
Pour the sesame seeds into a shallow dish. Brush the top of the sausage rolls with more of the egg and milk, then dip into the sesame seeds, making sure you get a good coating. Place on a baking (cookie) sheet and bake for 20–25 minutes, or until puffed, golden and cooked through. Serve with piccalilli, mustard or chutney and some watercress.
The Taste Edit - Aran Bakery's Pork, Apple and Sage Scottish Sausage Rolls https://thetasteedit.com/aran-bakerys-pork-apple-and-sage-scottish-sausage-rolls/