Preheat the oven to 200°C.
Fry the onion, garlic, and bacon in a pan and flambé with Calvados.
Cool the bacon mixture in a bowl.
Mix minced pork, sausage meat, herbs, spices, nuts, apricots, bacon mixture, eggs, and breadcrumbs.
Lay filling onto the pastry sheet and shape into a cylinder off-centre.
Brush pastry edges with egg, fold over to seal, and glaze the top with egg.
Slash the pastry top with a knife and season with black pepper.
Bake at 200°C for 10 minutes, then reduce to 170°C for 15 minutes.
Fry the second onion in butter and add diced pear until soft.
Blanch shredded Savoy cabbage leaves in boiling water for two minutes and refresh in ice water.
Sauté the cabbage with the onion and pear mixture.
Stir in pomegranate seeds and lime juice then season to taste.
Slice the sausage roll and serve with the cabbage salad, pear garnish, and chutney.