Pork and Cranberry Sausage Rolls with Pear Salad

Steps

1. Prep veggies Preheat oven to 200oC. Line an oven tray with baking paper. Finely dice onion and grate first measure of carrot. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion and carrot for 3-4 minutes, until soft. Add cooked veggies to a medium bowl and place in the fridge for a few minutes to cool.
2. Prep sausage rolls Unroll pastry, paper side down, on a clean, flat surface. Slice in half lengthways. Add sausage grind to bowl with cooked veggies and combine well, using a wooden spoon (veggie mixture may still be hot). Roll mixture into a large ball, then cut in half.
3. Make sausage rolls Lay mixture in the centre of each pastry sheet. Using clean hands, shape into a long, even sausage, approximately 4-5cm thick, all the way to each end. Roll up pastry to form two sausage rolls and place on prepared tray, seam side down. Cut each sausage roll into 6 even-sized pieces, then brush with beaten egg.
4. Cook sausage rolls Bake sausage rolls for 20–25 minutes, until pastry is puffed and golden and sausage rolls are cooked through.
5. Prep salad Slice pear and cucumber into thin matchsticks; grate remaining carrot; finely slice baby spinach leaves. Add all to a medium bowl with Italian dressing. Season to taste and toss to combine.
6. To serve Divide sausage rolls between plates and serve salad on the side. Dollop with tomato sauce, if desired.