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Pork and black pudding sausage rolls
- Published: 30 Mar 16
- Updated: 18 Mar 24
The addition of black pudding, rosemary and walnuts gives extra richness to these easy black pudding sausage rolls. And they only take 35 minutes to make!
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Whether it’s the perfect party canapé, lunchtime snack or as pack-away picnic fare, we’ve got plenty of sausage roll recipes to choose from.
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Makes 20
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Hands-on time 15 min, oven time 20 min
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
- Unroll the pastry and cut it in half lengthways.
- Mix the sausage meat with the black pudding, rosemary, walnuts and mace (or nutmeg if using) salt and pepper.
- Mix well with your hands then shape in to 2 cylinders the same length as the pastry strips.
- 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.
- 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.
- Recipe from February 2016 Issue
Nutrition
Per sausage roll
- Calories
- 131kcals
- Fat
- 10.4g (3.9g saturated)
- Protein
- 2.3g
- Carbohydrates
- 6.7g (0.4g sugars)
- Fibre
- 0.7g
- Salt
- 0.3g
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