I made these pork and black pudding sausage rolls recipe just before Christmas as I had some leftover sausage meat, and slices of black pudding in the freezer.
We love sausage rolls in our house and the pork with black pudding combination encased in crispy pastry is absolutely delicious!! They're great to make as a snack or to enjoy on a picnic, at a buffet or party.
Tip
- This pork and black pudding sausage rolls recipe can easily be adapted if you’re cooking for less or more people.
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Ingredients
- 200g black pudding
- 200g sausage meat or pork sausages (skins removed)
- 375g pack ready rolled puff pastry
- 1 egg, beaten, to glaze
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Instructions
- Heat oven to 200C/fan 180C/gas 6.
- Place the black pudding and sausage meat in a bowl and mix together with a fork, or with your hands, until well combined.
- Unroll the pastry onto a board and cut in half lengthways. Divide the pork and black pudding mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the lamb.
- Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.
- Prick each sausage roll a couple of times with a fork, or use a sharp knife to cut to small slits in them, and then brush with the rest of the beaten egg.
- Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
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Pork and Black Pudding Sausage Rolls
Ingredients
- 200g black pudding
- 200g sausage meat or pork sausages skins removed
- 375g pack ready rolled puff pastry
- 1 egg beaten, to glaze
Instructions
- Heat oven to 200C/fan 180C/gas 6.
- Place the black pudding and sausage meat in a bowl and mix together with a fork, or with your hands, until well combined.
- Unroll the pastry onto a board and cut in half lengthways. Divide the pork and black pudding mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the lamb.
- Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.
- Prick each sausage roll a couple of times with a fork, or use a sharp knife to cut to small slits in them, and then brush with the rest of the beaten egg.
- Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
Notes
- This pork and black pudding sausage rolls recipe can easily be adapted if you’re cooking for less or more people.
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