Method

• 1.
  Place fillets between sheets of baking paper and use a rolling pin to flatten to 1.5cm thick. Season and scatter with chopped sage. Divide sausage meat among fillets and roll up tightly to enclose.

• 2.
  Arrange 6 pancetta slices on a work surface, slightly overlapping. Place 1 fillet at the bottom edge of the pancetta and roll up to enclose, then wrap tightly in foil. Repeat with remaining pancetta and fillets, then chill for 1 hour to firm up.
• 3.
  Preheat the oven to 180°C.
• 4.
  Place parcels on a baking tray and roast for 35 minutes. Remove foil and bake for a further 10 minutes or until pancetta is golden and the meat is cooked through.
• 5.
  Slice the roulades, garnish with fried sage leaves and serve immediately with roast potatoes and gravy.