I've been experimenting with sausage rolls as they are such a favourite in our house and make for a quick and simple supper. My latest creation is a black pudding sausage roll made with Clonakilty black pudding from west Cork. Its crumbly texture makes it ideal for this recipe. I've doubled the size from my original sausage roll recipe and added some of my apple chutney to bind it all together.
1 sheet of puff pastry
6 sausages or 280g sausage meat
180g black pudding
1 tablespoon apple chutney (or grainy mustard)
black pepper
1 egg (beaten)
Take the pastry out of the fridge at least an hour before you want to use it.
Preheat the oven to 200ºC and line a tray with baking parchment.
Remove the skin from the sausages (I simply snipped them lengthwise with a pair of scissors and pulled off the skin) and put the sausage meat into a bowl. Mash with a fork, crumble in the black pudding and then add the apple chutney (or mustard) and a few grinds of black pepper. Give it a good mix so everything is combined.
Unroll the pastry sheet onto a board and lay the meat mixture down the middle.
Brush one side of the pastry with your beaten egg and roll up from the other side. Press firmly together with a fork and chill in the fridge for 30 minutes.
When the time is up, cut into six slices and place on your lined baking tray. With a sharp knife, score three lines across the top and brush with the remaining beaten egg. Pop into your oven for 25-30 minutes or until golden. Allow to cool slightly before serving with a leafy salad.
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