Preheat the oven to 220°c (200 fan/ Gas 7)
Put the sausage meat, dry stuffing mix, and apple sauce in a large bowl and give it a good mix.
400 g Sausage Meat, 2 tablespoon Apple Sauce, 80 g Dry Stuffing Mix
Lay the ready-rolled shortcrust pastry sheet on a large cutting board and cut it in half horizontally.
320 g Shortcrust Pastry Sheet
Distribute the sausage meat mixture evenly between the two long rectangular pieces of pastry, positioning it in the middle (see photo below). I find using my hands is the best way to do this.
Brush the beaten egg on the top and bottom edges of each piece of pastry with a pastry brush, and fold the top long edge over so it meets the bottom edge on each piece. You should be left with two long rolls.
Use a fork to press down the pastry to secure it in place, then cut into sausage rolls with a sharp knife.
Cut a slit in the top of each roll and brush with more egg wash. Bake in the oven for 15 minutes until golden.