In a sausage roll, I like the ratio of pastry to meat to be greater than most fancy sausage rolls provide. Don’t skimp on the pastry!
The longer cooking time required by a massive lump of pork makes for a too-solid sausage filling.
Tender pastry and tender sausage meat from a briefer bake makes for the perfect sausage roll when warm, and easily fits in the mouth.
I make Delia Smith’s recipe at Christmas, whose ratio is golden. I like to eat them hot, with copious ketchup.