Add all of your spiced to a nutribullet and blitz until you have a fine powder.
Add your ketchup, apple juice, apple cider vinegar, sugar, mustard, Worcestershire sauce, Tabasco, chipotle paste and tomato puree to a pan along with your spice mix. Whisk until combined, then bring to a boil and simmer for 20 mins until thickened.
Melt your butter in a frying pan and fry your onion over a medium heat until it is soft and starting to caramelise, about 5 mins. Set aside to cool.
In a large bowl, combine your sausage meat, breadcrumbs, onion, apple, sage, salt and pepper and combine with your hands until all the ingredients are evenly incorporated.
Roll into small balls, then place on a baking tray lined with parchment and bake at 180°C/350°F for 15 mins.
Sift your flour into a large bowl and make a well in the middle. Add your eggs and milk to the well, then whisk working outwards until you have a smooth batter.
Pour 2 tbsp sunflower oil into each muffin tin tray and heat in the oven at 220°C for 10 mins until very hot indeed.
Pour your batter into your muffin tray and cook for 25 mins until they are very well risen and golden - do not open the oven whilst they are cooking!
Toss your sprouts in honey, olive oil, salt and pepper. Place on a foil lined baking tray and grill for 5 mins on a medium heat, tossing frequently, until they start the caramelise and char.
Roll out your pizza dough into a round shape. Spread with barbecue sauce and sprinkle with mozzarella before topping with your stuffing balls, charred sprouts and pigs in blankets.
Bake for 15 mins at 200°C until your dough is crisp, golden and fragrant and your cheese is bubbling. Garnish with cranberry sauce, then cut into slices. Pop a Yorkshire pudding in the middle and fill with gravy. Serve!