Serves: 4-6 - Time:
This is a rather superior sausage roll, the black pudding lending the sausagemeat extra peppery flavour which is balanced by the apple and a hint of onion marmalade. If you can, buy the all-butter puff pastry or you could make your own rough puff. I made a big roll here but you could divide the pastry and filling in two and make cocktail-size versions. A crisp salad and some English mustard are the best accompaniments
- 500g good quality pork sausages, skinned
- 190g black pudding, plastic cover removed
- 200g apple, about one large one, peeled and finely diced
- 1 tablespoon finely chopped sage
- 375g all-butter puff pastry
- Flour for dusting
- 2 tablespoons onion marmalade ( I like Tracklements)
- 1 egg yolk, beaten
- Heat the oven to fan 190˚c, mark 5. Put the sausagemeat in a mixing bowl and crumble in the black pudding. Stir in the apple and sage and season with a little ground black pepper.
- Unwrap the pastry and, working quickly as the all-butter puff softens fast, turn the pastry sheet onto a piece of baking parchment which has been dusted with a little flour. The long side should be nearest you. Peel off the original paper and discard. Mix everything together.
- Roll the sausagemeat mixture into a fat sausage roughly the length of the pastry sheet. Place on the middle of the pastry. Spread the onion marmalade over the length of the sausagemeat. Brush the edges of the pastry with the egg yolk and bring up the side to cover the meat. Press down to seal. Turn the roll over so the pastry seam is on the bottom. Cut the roll in half. Brush the pastry with the remaining egg yolk and score lightly with a sharp knife.
- Bake in the top of the oven for 20 minutes then turn the heat down to 170˚c, mark 3 and continue to bake for a further 20-25 minutes. Rest for 5 minutes before cutting into slices.