Pork and stout sausage roll with mustard dip recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp rapeseed oil
• 1 red onion, finely chopped
• 150g streaky bacon, roughly chopped
• 75g dehydrated apple rings, roughly chopped
• 200ml stout
• 2 tbsp chopped rosemary
• 200g Taste the Difference Cumberland sausages
• 1 x 500g pack 20% fat pork mince
• 1 tsp ground nutmeg
• 50g slightly stale breadcrumbs
• 1 x 500g block puff pastry
• 1 medium egg
• 1 tsp fennel seeds
• 150g crème fraîche
• 2½ tbsp English mustard
• salad leaves