To make the curry ketchup, pop the cloves, curry powder, paprika and cinnamon in a blender and whizz to a powder. Add the onion and garlic to the blender and whizz till you have a paste.
Add a lug of olive oil to a saucepan on medium heat and add the paste. Cook out for around 4 minutes, stirring regularly and add a little more oil if required. Add the sugar and honey and continue to cook for a couple of minutes before adding the vinegar and stirring well.
Pour the water into the pan and stir well with a wooden spoon, scraping the bottom as you do so to pull off all the fond at the bottom of the pan.
Add the remaining ingredients and turn the heat down to low and let blip away for a few minutes before blending till smooth.
Turn a preheated Roccbox down to its lowest flame setting and pre heat a pan with a splash of oil in. Add the pigs in blankets to the hot pan and cook in Roccbox, shaking occasionally, for 5-6 minutes.
Add a splash of Worcestershire sauce and maple syrup to the sausage pan before chucking in a few sprigs of thyme. Use a spoon to toss the sausages in the maple and worcester and leave to one side.
Split a 230g Neapolitan dough ball in half and press on half open into a slipped shape. Turn the flame back up on Roccbox and launch the dough into the oven. Bake for around 90 seconds, turning as required.
Use scissors to cut down one long side of the panuzzo and open it up like a book. Spread in a generous amount of the curry ketchup before adding the pigs in blankets and sprinkling over a little extra curry powder.