Black Pudding Sausage Rolls (With a Festive Stilton Twist Option!)
Make your sausage rolls unforgettable with this black pudding and sausage combo wrapped in buttery puff pastry — ideal for Christmas or any celebration.
Servings 8 rolls
Equipment
- 1 large glass bowl
- 1 box grater
- 1 baking tray
- 1 Rolling Pin
- 1 chefs knife
Instructions
- In a large bowl, combine the sausage meat, crumbled black pudding, seasoning, pear and herbs and egg yolk.Your hands are your best tool here to mix gently until everything is just combined — don’t overwork it, or it’ll turn dense.
- Unroll the puff pastry and lay it flat on a lightly floured surface. I like to roll it out slightly longer and wider to allow for the folding over the sausage filling, around an inch each way. Cut the pastry lengthwise into two long pieces
- Brush a tablespoon of mustard down the middle of each piece of pastry
- Spoon the filling slightly off-centre down the pastry to allow for folding the pastry over. I like to then slightly moisten my hands and shape the sausage meat into a log.
- Brush the side nearest to you with beaten egg and fold the pastry over the filling towards you. You can just press down to seal the pastry or use a fork like I do to create a patterned crimp.
- Place the roll on a baking tray and let the log set up in the fridge for 30 minutes. This will help the rolls keep their shape, and it's easier to cut them doing this too.
- Once chilled, slice the log into rolls. You can choose the size, but I cut each log into 4 good-sized sausage rolls. Brush with egg wash.
- Bake in a preheated oven at 200°C for around 25 minutes until cooked through and golden and crisp. Let the rolls cool slightly before serving as they will be piping hot!