Ingredients:

  • 1 lb (450 g) Quality Pork Mince (Sausage Meat)
  • 7 oz (200 g) High-quality Black Pudding, skinned and finely crumbled
  • 1/2 cup (60 g) Fresh White Breadcrumbs
  • 1/2 medium Onion, finely diced
  • 1 tbsp Fresh Sage, finely chopped
  • 1/4 tsp Nutmeg, freshly grated
  • 1 Large Egg (for binding)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 lb (450 g) All-Butter Puff Pastry, defrosted and cold
  • 2 Large Eggs (for egg wash)
  • 1 tsp Milk or Water (To dilute the egg wash)
  • 1 tbsp Sesame Seeds or Poppy Seeds (optional)

Instructions:

  1. Crumble the Black Pudding: Remove the casing from the black pudding and crumble it finely into the large mixing bowl.
  2. Combine Meats: Add the raw pork mince/sausage meat to the black pudding.
  3. Season and Bind: Add the breadcrumbs, finely diced onion, fresh sage, nutmeg, salt, and pepper. Lightly beat the single binding egg and add to the mixture.
  4. Mix Thoroughly: Using your hands, mix the filling ingredients until everything is uniformly combined. Be careful not to overmix.
  5. Chill: Cover the bowl and place the filling in the refrigerator for a minimum of 30 minutes to firm the fat.
  6. Preheat and Prepare: Preheat your oven to 400°F (200°C / Gas Mark 6). Line two baking sheets with parchment paper.
  7. Roll/Unroll Pastry: Roll the chilled puff pastry out into a large rectangle, approximately 12 x 16 inches (30 x 40 cm), and about 1/8 inch (3 mm) thick.
  8. Cut Pastry: Slice the pastry rectangle lengthwise into two equal strips, creating two long strips measuring approximately 6 x 16 inches each.
  9. Form the Filling Log: Remove the chilled filling. Divide it equally into two portions. Roll each portion into a long, cylindrical sausage shape, matching the length of the pastry strips (16 inches).
  10. Position the Filling: Place one filling log down the centre of each pastry strip.
  11. Prepare Egg Wash 1 (Sealing): Whisk one whole egg with a splash of milk or water. Brush a thin layer of egg wash along the two long edges of the pastry strips.
  12. Seal the Rolls: Fold one edge of the pastry over the filling, meeting the other edge. Press firmly along the seam to seal. Use the tines of a fork to crimp the seam securely, then turn the roll over so the crimped seam is facing down.
  13. Cut and Score: Cut each long roll into 6 equal portions (approx. 2.5 inches each). Use a sharp knife to make two shallow diagonal slits across the top of each roll to allow steam to escape.
  14. Prepare Egg Wash 2 (Shine): Whisk the remaining egg yolk with a tiny splash of water. Brush this rich yolk wash generously over the top of each sausage roll.
  15. Add Topping: Sprinkle the tops with poppy or sesame seeds, if desired.
  16. Bake: Transfer the baking sheets to the preheated oven. Bake for 25–30 minutes, rotating the trays halfway through, until the pastry is deeply golden brown and puffed.
  17. Cool: Allow the rolls to cool on the tray for 5–10 minutes before serving warm or at room temperature.