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Pork and Black Pudding Sausage Rolls

Deborah
Pork sausage meat with black pudding encased in crispy pastry...absolutely delicious!!  
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine British
Servings 16 to 20 mini 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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Keyword buffet food, party food, picnic food, pork sausages, sausage meat, sausage rolls