Pork and Cranberry Sausage Rolls with Pear Salad

Steps

1. Prep veggies Preheat oven to 200°C. Finely dice onion and grate first carrot. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion and carrot for 3–4 minutes, until soft. Transfer veggies to a bowl and place in the fridge for a few minutes to cool.
2. Make sausage rolls Unroll pastry, paper side down, on a clean, flat surface then slice in half lengthways. Add sausage grind to bowl with cooked vegetables and combine well using a wooden spoon (vegetable mixture may still be hot). Roll mixture into a large ball then cut in half.
3. Lay mixture in centre of each pastry sheet and shape into a long, even sausage, approx. 4cm thick, all the way to each end. Roll up pastry to form two sausage rolls and place on prepared tray, seam-side-down. Whisk egg.
4. Cook sausage rolls Cut each sausage roll into 6 even-sized pieces then brush with egg. Bake 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 second carrot; thinly slice spinach. Add all salad ingredients to bowl with Italian dressing, season to taste and toss to combine.
6. Serve sausage rolls with salad on the side. Serve with a dollop of tomato sauce.