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Well I might as well post if NSC promises to turn it into a commercial business. You can vary it all you like but they are some major principle to my secret sausage. 1) Puff Pastry, but the vegetable fat version NOT the butter one. The Green Just-Roll ready rolled is the one. Controversial, but...

Let's face it, no-one does pork like the Spanish and I'm not taking about the cured stuff. I wasn't brave enough to eat it rare, but I cried first time I had the "Presa" cut. The finely cut squares of suckling belly with crispy skin are basically sex on a plate.

The pigs or the scratchings ? I like them but something I don't eat very often HOWEVER they do form part of my secret sausage roll recipe alongside a packet of Frazzles. Pork mince has quite a subtle flavour and the addition of herbs is fine. However a combination of the concentrated...

My understanding is that most of the rind for Pork Scratchings "made" in the UK comes from Holland and Germany.