Pork and black pudding sausage rolls

Pork and black pudding sausage rolls
  • Serves icon Makes 20
  • Time icon Hands-on time 15 min, oven time 20 min

The addition of black pudding, rosemary and walnuts will surely make these easy sausage rolls stand out at any picnic or drinks party.

Nutrition: per serving

Calories
131kcals
Fat
10.4g (3.9g saturated)
Protein
2.3g
Carbohydrates
6.7g (0.4g sugars)
Fibre
0.7g
Salt
0.3g
Calories
131kcals
Fat
10.4g (3.9g saturated)
Protein
2.3g
Carbohydrates
6.7g (0.4g sugars)
Fibre
0.7g
Salt
0.3g

Per sausage roll

Ingredients

  • 320-350g packet ready rolled all-butter puff pastry
  • 400g British free-range sausage meat
  • 200g skinned and chopped black pudding
  • 1 tbsp chopped fresh rosemary
  • 50g finely chopped toasted walnuts
  • A big pinch of ground mace or nutmeg
  • A big pinch of salt and lots of pepper
  • 1-2 free range beaten eggs

Method

  1. Unroll the pastry and cut it in half lengthways.
  2. Mix the sausage meat with the black pudding, rosemary, walnuts and mace (or nutmeg if using) salt and pepper.
  3. Mix well with your hands then shape in to 2 cylinders the same length as the pastry strips.
  4. Lay a cylinder down the centre of each strip, brush one long edge with the beaten egg, fold the pastry over the filling and press the edges together, then crimp with a fork and seal.
  5. Cut each one in to 10 equal lengths. Put on a baking paper-lined baking tray and brush with more beaten egg. Bake at 200°C/180°C fan/gas 6 for 20 minutes or until puffed up and richly golden.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

3.9 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.9 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine