OK, there's a time a place for High Street sausage roll, normally around 10 am on a hungover Sunday.  But, if you want a real sausage roll, it's got to be made with real ingredients, wrapped in quality pastry.  We trim our pork shoulder, add real veggies, pickle - gotta be Branston -  and bind it in the right amount of pork lard to provide a delicious alternative to the high street.  For you Aussies, pour the sauce on, but for you Brits it's great to eat 'em au naturale.