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Makes: 6
Prep time: 50 mins
Total time:
Recipe photograph by Ant Duncan
Recipe by Russell Alford and Patrick Hanlon
Inspired by Irish black pudding, these indulgent sausage rolls are great for picnics
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Nutritional information (per serving)
Calories
411Kcal
Fat
30gr
Saturates
12gr
Carbs
26gr
Sugars
4gr
Fibre
1gr
Salt
2.1gr
Russell Alford and Patrick Hanlon
After meeting at Dublin University, Russell and Patrick started a blog to document their gourmet adventures, and have a podcast, Chew The Fat. Their first cookbook Hot Fat (Blasta Books, £13) is out now
See more of Russell Alford and Patrick Hanlon’s recipes
Russell Alford and Patrick Hanlon
After meeting at Dublin University, Russell and Patrick started a blog to document their gourmet adventures, and have a podcast, Chew The Fat. Their first cookbook Hot Fat (Blasta Books, £13) is out now
See more of Russell Alford and Patrick Hanlon’s recipes
Rate this recipe
Ingredients
- 1 x 320g sheet ready-rolled puff pastry
- 400g sausage meat, or sausages (skins removed)
- 2 tbsp mustard of your choice
- 1 tsp finely chopped fresh rosemary leaves
- 2 tsp thyme leaves
- 1 tsp sea salt flakes
- 1 tsp black or white pepper
- 1 large garlic clove, crushed
- 2 medium eggs, beaten separately
- 200g black pudding, casing removed
- 1 apple (such as Granny Smith, Jazz or Braeburn)
- plain flour, to dust
- ½-1 tsp nigella seeds
Step by step
- Remove the puff pastry from the fridge to come to room temperature. Put the sausage meat, mustard, herbs, salt, pepper, garlic and 1 beaten egg into a large bowl. Crumble in the black pudding and grate in the apple, discarding the core. Use clean hands to mix together well. If you want to check the seasoning, fry off a little bit in a pan before tasting it.
- Dust a work surface with flour and unroll the pastry. Roll out further so that the sheet becomes about 2cm wider and longer, then cut lengthways into two even strips.
- Split the sausage mixture between the two strips of pastry, set just off centre in a long log.
- Lightly brush beaten egg down one side of each pastry length then roll the opposite side over to meet it and press down so that the pastry sticks together.
- Cut each log into 3 rolls and place on a lined baking tray, spaced apart. Brush with beaten egg then chill for 30 minutes in the fridge or flash freeze for 10 minutes to help set the shape.
- Preheat the oven to 220°C, fan 200°C, gas 7. Brush the sausage rolls again with beaten egg, sprinkle with a few nigella seeds for extra crunch and bake for 20-25 minutes until they are piping hot and burnished a beautiful golden brown; there’s nothing more sad than an anaemic sausage roll!
- Cool slightly before serving warm, or let them cool completely before packing up to enjoy cold on a picnic.
Waste not
Nigella seeds have a smoky onion flavour. Use up the leftovers by adding a pinch to salad dressings, sprinkling over eggs or lightly toasting the seeds in melted butter before stirring through cooked basmati rice.
Serve with
