What is the secret to a Brit’s heart? Wrap something meaty in pastry and that Brit will love you forever. I should know because I have been buying people’s love with meaty pastries for a while now. For instance, when I first met my husband, I fed him sausage rolls. He proposed 6 months later. On my wedding day, my mom and I nervously ate a Gregg’s sausage roll before squeezing into our dresses. She was so happy, that she didn’t even need Xanax for the big day (I wish I could say the same for me). When my in-laws come for a visit, I make them homemade sausage rolls as a welcome snack after hours upon hours on a plane to fight jet lag and win their favor. Needless to say, these pastries are near and dear to my heart. Share them with someone you love that is if you can avoid hoarding the rolls and eating them all by yourself.
Preheat oven to 200C/400F. Heat oil in a frying pan and cook onions and sage until translucent and lightly brown. Let cool.
Cut the pork belly and lean pork into small chunks. In a food processor combine small chunks of pork, a splash of beer (optional), garlic, thyme, marjoram, nutmeg, salt and pepper together. Process until smooth. Remove the sausage mixture from the food processor to a large mixing bowl. Add the cooled sage onions along with breadcrumbs and egg and mix well until thoroughly combined.
If using a large square of short pastry, cut it in half dividing it into 2 rectangular sheets. Add sausage mix in the center of the sheet (this 1 in/2cm thick).
Fold over pastry and place on baking tray. Repeat with remaining sausage mix and pastry sheets.
When all the rolls have been assembled and are placed on the baking sheet, cut 5-6 slits on the top of the roll to allow steam to escape. Bake in oven until pastry is golden brown, this should take about 45 min. Once cooled, cut rolls in half and serve.