Preheat oven to gas 4, 180ºC, 350ºF. Place flour and suet into a bowl and mix together. Add sufficient cold water to bind the mixture together (approx 200ml). Using a spoon or your hand, pull the pastry together and form into a ball. Place on a floured board. Roll out to about the size of a baking sheet (about 30 x 25 cm).
Slit the skin of each sausage lengthways and remove the sausagemeat. Place in a large bowl. Add the bacon, apple, apple sauce and sage and mix well together.
Spread the sausagemeat onto the pastry covering all the pastry in a single layer. Position the longest edge towards you and carefully roll up (like a Swiss roll). Tuck in and seal the pastry at each end and lightly shape into a ’roll’.
Line a baking sheet with nonstick baking paper and place onto it the ‘roll’. Bake in a preheated oven for about 45 - 50 minutes until crunchy and golden (cooking juices will collect on the tray, carefully pour away at the end of cooking). Allow to cool slightly before cutting into thick slices to serve. Delicious served hot or cold.
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