Black pudding sausage rolls


Beautiful black pudding, salty pork and smoked paprika all wrapped together in light and crisp puff pastry.

INGREDIENTS (makes 8 medium sized sausage rolls)
380g sausage meat (I used one pack of Clonakilty traditional sausages)
200g Clonakilty black pudding
Handful of fresh rosemary
Handful of fresh sage
A few sprigs of fresh thyme
1 heaped tsp smoked paprika
1 tsp ketchup
1 tsp cracked black pepper 
1 free range egg
250g puff pastry 
2 tsp sesame seeds

You want to start by squeezing the sausage meat out of the sausages into a large mixing bowl. To the raw meat, add the smoked paprika, ketchup, and black pepper. Roughly chop all the herbs and add them into the mix. Take the black pudding, peel the skin off and chop into relatively small chunks. You’ll notice it starts to crumble a little which is fine as you want it to mix into the sausage meat fairly well.

Add the chopped black pudding to the mixture and use your hards to combine all the ingredients together. You won't need to add any extra salt as theres plenty in the sausages. Put the mixture to one side whilst you roll out the pastry. Take 250g of pre-made puff pastry (that’s if you don’t fancy making your own), and roll it out to the thickness of a £1 coin on a hard floured surface until it forms a nice long rectangle. Take the meaty mixture and form it into a long sausage shape on top of the pastry leaving plenty of space to fold the pastry over the meat.

Beat a free range egg with a fork and brush a little bit of egg onto the inside of the pastry before you fold it over. This will help it to stick. Fold the pastry over and seal any gaps by pushing your fingers onto the flat edge of the pastry to make little dimples. Brush the whole thing with more egg, sprinkle with sesame seeds then chop into 8 fairly large rolls. Place on a lined baking tray with a couple of centimetres between each roll. Bake at 180 degrees C for 30-40 minutes until golden brown. Enjoy with lashings of hot mustard or tomato chutney.