The original recipe calls for ground pork, which I will agree would be a much stronger flavour, but I could not find any good (i.e. responsible, un-medicated, organic) ground pork in my neighbourhood, so I used ground turkey, which turned out just fine. I also used Dijon mustard, not wholegrain because again that's what I had. The only other problem for me was that I didn't have enough puff-pastry to use all the filling up (I just hadn't bought enough) but I froze the filling immediately -- so hopefully I can make more soon??
I never knew making sausage rolls was so easy -- it was nice to try something I had never made before and actually have it turn out.