Finely chop the sage and mix it into the sausage meat along with a pinch of salt, pepper, five spice, garlic powder, fennel seeds, and paprika.

Tear the slightly stale bread into small pieces and incorporate it into the sausage mixture to help absorb the fat.

Dice the shallot and sauté it in duck fat until softened, then add it to the sausage mixture.

In a separate bowl, combine the strong white bread flour with a pinch of salt.

Grate the cold butter into the flour and mix gently with a spoon to keep the mixture cool.

Gradually add water to the flour mixture to form a dough, knead it briefly, then wrap it in cling film and refrigerate.

To prepare the beer caramelized shallots, cook them in butter, then add ale, dark muscovado sugar, and red wine vinegar until the mixture becomes sticky.

Transfer the cooked shallots to a tray to cool quickly, preventing them from affecting the pastry's rise.

Take just under a quarter of the pastry and roll it out to a 24 cm by 24 cm square, then cut it into four pieces.

Spread a small amount of the cooled shallots on top of each pastry piece, leaving edges for sealing.

Brush a little egg wash along the edges and dampen your hands with water before rolling the pastry over the filling.

Make two-centimeter slits in the reserved pastry for the lattice, alternating the cuts.

Place the lattice over the sausage roll and seal the edges securely.

Chill the assembled sausage rolls in the freezer for 5-10 minutes to firm up before baking.

Bake in a preheated oven at 200 degrees Celsius for ten minutes, then reduce the temperature to 180 degrees Celsius until the internal temperature reaches 68 degrees Celsius.