We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Pies and tarts
- Puff pastry
These aren't your normal sausage rolls, they have black pudding in which gives them a hearty take on the usual sausage rolls and a distinctive full of flavour taste. I find I get the best and tastiest results from sausages with a high percentage of pork instead of using cheaper sausages however any sausage can be used and once again it's a recipe made from fridge and food cupboard staples.
Durham, England, UK
35 people made this
- 2 slices stale or dry bread
- 120ml milk
- 1/2 onion, chopped
- ground pepper, to taste
- 6 sausages
- 4 slices black pudding
- 4 thick slices bacon
- 225g grated mature Cheddar cheese
- 2 sheets puff pastry
- 1 egg, beaten
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Preheat the oven to 180 C / Gas 4.
- Blitz the bread in your chopper until they resemble breadcrumbs then pop into a bowl and add the milk and stir until absorbed. Now add the chopped onion and the pepper to season and mix.
- Remove the sausage meat from their skins and add to the mixture, remove and discard the casing of the black pudding then cut the black pudding into squares along with the bacon, add to the mixture and incorporate thoroughly.
- Next add the grated cheese and mix well again. I usually wear gloves to do this to make sure they're all mixed together enough.
- Flour your working surface and lay out your pastry, gently use a rolling pin to stretch it out a little then cut the pastry down the middle, lengthways. Now roll the meat in your hands to resemble a sausage and lay on the pastry lengthways from one end to the other.
- Now get the beaten egg and brush the edge of the pastry and roll over until it looks like a giant sausage roll, brush the egg on the top and cut the sausages to desired lengths. Place on a baking tray.
- Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and serve warm, or allow to cool before enjoying.
Depending on how thick or thin you like your pastry and how many you're catering for you could get away with just one sheet of puff pastry and roll it out and also use less sausages and bacon. Try to avoid using salt as there's plenty of salt in the sausages.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
So tasty. Made it up and going to have in packed lunches!-09 Mar 2016
Lovely and hearty for the long winter months yet a great grab & go food throughout the year. Very filling and super tasty.-21 Feb 2016
Nigel Slater’s Black Pudding Sausage Roll.
Whilst watching Nigel Slater’s Simple Cooking this week (well it was last weeks I’m a bit behind thank goodness for Sky+) I sat up in my seat to really take note of his Black Pudding Recipe. What I great idea I thought definately going on the blog and definately going to try it this weekend, so that’s my Saturday supper sorted. So here it is:
- 1 onion
- 30g/1oz butter
- 1 bay leaf
- 4 sprigs of thyme, picked
- 1 sauasge-style black puddings/Real Lancashire Black Pudding Chub cut in half
- 250g/9oz ready made puff pastry block/sheet
- 1 egg, beaten
- 100ml of single cream
- 2-3 tsp wholegrain mustard
- 2-3 tsp Dijon mustard
- 1 tbsp chopped Parsley
- Preheat your oven to 200C/400f/Gas 6.
- Chop the onion and cook in the pan with the butter, thyme and a bay leaf on a very low heat for 15-20mins so caramelises and develops a lovely sweet flavour.
- Roll out your puff pastry to about 1/4in thick on a floured surface or like I will be doing use a ready rolled sheet of puff pastry. Lay some of the onions in the centre of the pastry about the same size and shape of the black pudding, then place the black pudding on top, then top with the rest of the onions.
- Egg wash the edges and fold over the pastry and crimp to form a seal. Then pop into the oven for 20 mins.
- To prepare the sauce heat up the cream in a saucepan and little by little add both mustards tasting as you go to make it just as you like, finish off with chopped parsley and drizzle over the Black Pudding Sausage Roll.
This sounds simple and delicious to me I will let you know how it went next week!
Why not give this go it’s a simple a quick recipe using a lovely traditional British ingredient, as Nigel said on the show ‘If you’ve never tried black pudding or you want to persuade someone to give it ago, this fantastic dish is a great place to start..’
So what are you waiting for?!
Apple & Black Pudding Sausage Rolls
Light, golden, flaky pastry housing a substantial seasoned, meaty, filling… is there anything more gratuitous & comforting than a good sausage roll? A British institution, gracing picnics, parties & buffets since the dawn of time (dates may not be accurate). Big, cylindrical, hand-sized feasts or small, bite-sized, mouthfuls, it’s the snack that can be enjoyed both hot or cold, all the year long.
Bangers & mash, toad in the hole, pigs in blankets, there are more than 500 different recipes & flavours for sausages here in Britain, so it’s safe to say that we’re fond on all thing’s sausage. Being a much more portable sausage based snack, you can literally find the humble sausage roll sold in every corner of this country. From the low-budget tributes sold at the likes of service stations & events to gourmet creations served as meals in gastropubs & hipster joints. Greggs (the UK’s leading bakery chain) sells 145,000,000 sausage rolls every year!
It’s nothing fancy, but it doesn’t need to be, the sausage roll owns its status as the king of savoury snacks. The essence of its appeal is undoubtedly its uncomplicated nature, it’s a crowd-pleasing wonder that instantly evokes a sense of warmth & well-being in us Brits. You can grab & eat one anywhere, at any time without the need for cutlery or fuss (in fact, you may be judged if you dare brandish a knife or fork).
I don’t think any of us are lacking a childhood memory containing the humble sausage roll, be it trying to shelter & protect it from sand & winged predators on the beach, loading up a crappy paper plate with as many cocktail rolls as possible, knowing full well that they will have disappeared before returning for a second round at the buffet table (we learn tactics young), or that smell, that saliva inducting smell of freshly baked sausage rolls at Christmas time as you patiently wait, wide-eyed for just one of them to reduce to an un-scalding temperature.
We’ve all made a sausage roll at some point in our lives, be it at home with your mam when you were little or during a cookery class at school, everyone has the ability to make them. The best thing about making them yourself (besides the immense satisfaction that is) is that you can make them whatever you like. Being such a simple little thing, with very few ingredients leaves it open to interpretation & endless possibilities for flavourings.
For me, I like something hearty & robust, packed with flavour but without being overpowering at the same time. This is what led me towards black pudding (a type of British blood sausage) with it’s rich, earthy taste it adds a little extra something to dishes but without taking over, instead it works with the other ingredients, much like a seasoning. To balance & counteract the heavy, meatiness though, I’ve added in a little sweetness in the form of apple sauce. Pork & apple sauce go together like salt & pepper, each is good on their own but better when used together.
Do I make my own puff pasty…? Of course not, for this recipe I simply do not have the patience, this is a simple, quick, ‘get in the oven so that I can eat it now’ kind of bake. I make a quick, flaky rough-puff pastry instead, it works just as well as the real thing here or, if you’re in a pinch, I’ll quite happily use a ready made puff bought from the shops. These freeze extremely well, simply wrap them well & cook them straight from frozen whenever you get the urge. However or wherever you eat you sausage rolls, indoors, outdoors, hot or cold, have some self respect & eat with your hands.
BLACK PUDDING & APPLE SAUSAGE ROLLS
(makes 6 large or 8 medium)
Sausage rolls with black pudding recipe - Recipes
I’m a huge fan of black pudding. I rarely have it but when I do I revel in the spiced, oaty meaty flavour. Lightly crisp from the grill, with a slick of brown sauce it’s perfection.
Clonakilty sent some of their product to try. Their bacon was thin cut and full of flavour. Their sausages were plump and juicy. The black pudding was really good, but different to what I’d had before. Scanning the packaging I realised what their black pudding is beef. Pretty sure I’d only ever had pork before. What a rich, meaty taste it gives.
Picture courtesy of Clonakilty
How better to show them off than putting them into a sausage roll. Black pudding by itself could be pretty heavy going, so I’ve mixed it with regular pork sausagemeat to calm it down. The addition of a sweet-sharp onion chutney is a great way to balance out the flavours.
I used Clonakilty Ispini sausages, but you could use pork chipolatas if you can’t get these.
Cut them large or small as required to suit your party. I made mine on the large side to go in lunchboxes, but you could make yours more dainty to serve as a canape. Serve large or small, the choice is yours!
How to make Candice Brown’s black pudding sausage rolls
These ones though, from Comfort – the debut cookbook from 2016’s Great British Bake Off winner Candice Brown – take things to a whole new level.
She says this is “the one recipe that’s guaranteed to cause arguments within my family”, because “they are requested frequently and devoured within seconds!”
Try them on your own clan…
1. First make the pastry. Coarsely grate the butter onto a cold plate (do not handle the grated butter). Return to the freezer or put into the fridge to keep cold.
2. Sift both types of flour into a large bowl and mix in the dried sage, a pinch of salt and some pepper. Without handling the butter, drop it into the flour mix and, using a blunt knife, mix the grated butter into the flour to coat it all evenly. Sprinkle over two tablespoons of ice-cold water and mix in with the knife, then gradually add a further two to three tablespoons of water until the mix starts to come together.
3. Finish mixing to a pastry dough with your hands but do not handle the pastry too much. If you need more water, add it a couple of drops at a time. The pastry should leave the sides of the bowl clean.
4. Flatten the pastry into a square shape and wrap it in cling film. Leave to rest in the fridge for 30–45 minutes.
5. Meanwhile, make the filling. Put all of the filling ingredients, except the black pudding, into a large bowl, with some salt and pepper. Start mixing with a large spoon – then I like to get my hands in and squish it all together. Fry off a small piece of the filling in a small pan to check the seasoning. Add more to taste. Cover and set aside until needed.
6. Remove the black outer coating from the black pudding and cut the pudding into 1cm sticks.
7. Set the chilled pastry on a lightly floured surface and roll out into a 60 x 30cm rectangle that’s about 3mm thick. Turn the pastry as you roll to stop it from springing back. Again, try not to handle the pastry too much.
8. Trim the edges of the pastry rectangle so they are straight and neat. Spoon the sausagemeat filling into the centre of the pastry and squeeze it together to make a sausage shape that runs across the pastry rectangle, parallel to the 30cm sides (I find flouring your hands helps to do this). Push the sticks of black pudding into the filling in straight lines from end to end.
9. With cold, floured hands, lift one 30cm side of the pastry up to the middle over the sausage filling and brush the outside edge with beaten egg (or milk). Lift the opposite side of the pastry up to slightly overlap and gently squeeze the edges together to create a sealed join of pastry. Roll the whole thing over so the join is on the bottom. Lift on to a tray and place in the freezer to chill for 10 minutes.
10. Remove from the freezer and, using a sharp knife, cut across into 5cm pieces. Arrange these, with the join underneath, on a greased baking sheet that has been lined with greaseproof paper. Return to the freezer to keep cold while you preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).
11. Glaze the pastry with beaten egg (or milk) and snip a small ‘V’ on top of each roll. Bake for 20–30 minutes until the pastry is golden brown and the sausage filling is cooked and no longer pink.
12. Remove from the oven and gently lift the sausage rolls from the baking sheet on to a wire rack to cool.
Comfort: Delicious Bakes And Family Treats by Candice Brown, photography by Ellis Parrinder, is published in hardback by Ebury Press, priced £20. Available now.
Black Pudding Sausage Rolls
- 500g sausage meat, or sausages taken out of their cases
- 75g black pudding, we like Clonakilty here
- 1 apple, we like Granny Smith, Jazz or Braeburn here
- 1-2 cloves of garlic
- 2 tbsp hot mustard
- 2 tsp salt
- 2 tsp black or white pepper
- 1 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme leaves, picked from their stem
- 2 large free-range or organic eggs, one to bind mixture and one for egg wash
- 1 sheet of ready-rolled puff pastry (roughly 300g or so)
- Nigella (black onion) seeds
- Plain flour
1. Take the sausage meat out of the cases and into a mixing bowl with the chopped rosemary, thyme leaves, salt, pepper, one egg and mustard.
2. Mash the garlic with the side of a knife, grate the apple and add both to the sausage mix along with the crumbled black pudding. Using your hands mix and squelch the mixture until everything is evenly incorporated and comes together.
3. Fry a small piece of the mixture on the pan in a tiny bit of oil or butter until its cooked through. Taste. Adjust the seasoning as appropriate to your tastes.
4. Lightly flour a work surface and unravel the chilled pastry, roll out slightly larger and thinner than you begin with, a couple of inches on each length, then cut lengthways down the middle.
5. With your two long strips of rolled pastry, put half of the sausage meat mixture along the centre line of each and even out to the edges and a uniform height.
6. Eggwash lightly one length of each and roll the opposite length over to meet it and press down lightly so it sticks.
7. Cut evenly to the size of rounds you desire and prick each one once with a fork. Chill for 30 minutes in the fridge or flash freeze for 10 minutes.
8. Heat the oven to 220ºC and line two trays with baking paper, tin foil or silicone mats. Space the sausage rolls apart and eggwash each one on the top. Sprinkle with a little nigella seeds (don’t forget, as these won’t stick if you do it after they’re cooked) and bake in the oven for 15-25 minutes, depending on the size of the rolls.
9. The black pudding sausage rolls are done with they are spot-burnished dark brown and golden all over – take them as far as you can colour-wise. There will be a little leakage and oil in the pan, don’t worry.
Black pudding sausage rolls – Recipe
Turn up to a picnic or party with these and you are sure to impress your friends and family.
For the shortcut puff pastry
600g/1lb 5oz plain flour
300g/10½oz butter, 100g/3½oz chilled and cut into cubes, 200g/7oz frozen
For the filling
300g/10½oz chestnut mushrooms, trimmed
2 tbsp thyme leaves
1 tbsp sunflower oil
25g/1oz unsalted butter
2 red onions, thinly sliced
2 tsp soft brown sugar
1 tbsp sherry vinegar
300g/10½oz good-quality sausage meat
100g/3½oz black pudding, cut into 2cm/1in pieces
1 free-range egg, beaten, to glaze
1 tbsp sesame seeds
For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
Roll the dough out into a rectangle on a lightly floured work surface. Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again.
Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling.
Preheat the oven to 200C/400F/Gas 6.
For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.
Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar. To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares. Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom.
In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage. Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom ‘wings’ over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary.
Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds. Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold.
In other news – Spicy Mexican-style bean burger – Recipe
These spicy veggie bean burgers are full of flavour and texture and a great meat-free option for barbecues. If you like less heat, leave out the pickled jalapeños. Read more
Paul Hollywood’s Black Pudding & Caramelised Onion Sausage Wreath
Sausage rolls with a twist – literally and figuratively! Make these for a Christmas Day evening tear-and-share supper.
For the cheat’s rough puff:
300g plain flour, plus extra for dusting
50g unsalted butter, chilled and cut into cubes
120g unsalted butter, frozen
1 tbsp black sesame seeds
For the filling:
2 red onions, finely chopped
2 garlic cloves, finely chopped
50g soft white breadcrumbs
crushed sea salt and freshly ground black pepper
For the cranberry sauce:
85g light muscovado sugar
You will need:
baking sheet lined with baking paper
For the cheat’s rough puff, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water (about 6–8 tablespoons) to form a dough.
Tip out the dough onto a lightly floured work surface and roll into a rectangle measuring about 30 x 15cm.
Coarsely grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process using the remaining frozen butter and folding as before. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
Meanwhile, make the filling, heat the oil and melt the butter together in a large frying pan over a low heat. Add the onions and cook for 20 minutes, until soft, translucent and lightly caramelised. Add the garlic and balsamic vinegar and cook for 3–5 minutes, until the vinegar has almost evaporated. Remove from the heat and tip out onto kitchen paper. Leave to cool slightly.
Pass the pork shoulder and black pudding through the meat mincer twice and transfer it to a bowl. Add the sage, mace and breadcrumbs, then season with salt and pepper. Add the cooled onions and mix with your hands until well combined.
Heat the oven to 200°C/180°C fan/400°F/Gas 6. On a floured work surface, roll out the pastry to a long rectangle, measuring about 30 x 45cm. Spread the Dijon mustard lengthways down the middle of the pastry, in a line about 5cm wide. Mould the sausage meat into a long cylinder and lay it on top of the mustard.
Using the beaten egg, brush down one side of the pastry. Fold the non-egg-washed side up and over the sausagemeat, then fold the eggwashed side over the pastry and seal. Turn the giant sausage roll over, so that the seal is underneath. Transfer onto the lined baking sheet.
Cut two thirds of the way though the sausage roll roughly every 3–4cm along its length, to make 12 sections. Then, join the two ends together to form a wreath. Seal with egg wash.
Gently twist each piece of sausage roll over, so that it is turned filling-side upwards. Brush the edges of the cut pastry with egg wash, and sprinkle all over with both sesame seeds. Bake for 40–50 minutes, until the pastry is dark golden brown and the sausagemeat is cooked through. Transfer to a serving plate, then leave to cool for 5–10 minutes before serving.
While the sausage wreath is cooking, make the cranberry sauce. Tip the cranberries, sugar, port, balsamic vinegar and allspice into a pan. Place over a medium–high heat and bring to the boil. Reduce the heat and simmer for 5–10 minutes, until the cranberries are tender but still holding their shape. Pour into a ramekin that fits snugly into the middle of the sausage wreath. Don’t worry if it’s runny at this stage, it will thicken as it cools.
Homemade Lorne Sausage (Scottish Square Sausage)
recipe slightly adapted from Rampant Scotland (makes approximately 14 slices)
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 1/2 cups fine breadcrumbs
- 1 1/4 tsp freshly ground black pepper
- 1 tsp nutmeg
- 2 tsp coriander
- 2 tsp Diamond Kosher salt (do not use 2 tsp of table salt or it will be too salty)
- 5 oz (1/2 cup plus 2 Tbsp) of water
Prepare a loaf tin by lining it with plastic wrap. (I wish there was something else to use, but I can’t think of what will work in its place.)
Mix the meat together in a large bowl until it forms a uniform consistency.
Combine the breadcrumbs with the spices and salt, and mix well. Add the dry ingredients to the meat mixture.
Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.
Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to avoid any air gaps. You’ll end up with holes in the sausage if they aren’t removed. When it’s completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours. Don’t freeze it too long or you won’t be able to cut the meat.
Remove the tin from the freezer and the sausage from the tin. Place on a cutting board, and remove the plastic wrap.
With a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn’t be extremely thick.
Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.
How to Cook Homemade Lorne Sausage
Remove the number of slices you want to cook and allow to thaw in the fridge. Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast.
This includes: eggs (as desired), buttered toast, bacon, Heinz beans, potato scones, grilled tomatoes, black pudding and don’t forget a nice hot, steaming mug of tea (with milk)! Haggis can also be added, but there’s plenty on the plate without it.
Here’s a great article that will help you not to feel guilty about eating this sort of breakfast occasionally! And trust me, if you eat this for breakfast, you won’t need or want to eat lunch! However, a full Scottish fry up also makes a great weekend lunch. Just don’t eat breakfast!
Sausage rolls with black pudding recipe - Recipes
Many Scots cannot go to a birthday party, Christmas party, Hogmanay party or indeed any party without a delicious warm plate of Sausage Rolls being served
These yummy Sausage Rolls are the perfect party food
Again, like many of the things I make on a regular basis from Scotland, Sausage Rolls are one of the things most Scots can just go into the Supermarket and just buy. Lucky devils.
Small party sized Sausage Rolls are usually in the freezer section of a supermarket or larger Sausage Rolls can be found in the fresh bakery section and all High Street Bakers have a Sausage Roll you can pick up for under a ٟ, to be eaten either hot or cold
So this is more for someone who has never made these little scrummy delights or for the expat living abroad and needing a Sausage Roll fix, as probably a Scottish person living in Scotland wouldn't bother faffing around making Sausage Rolls
The best way to make authentic Sausage Rolls and for them to taste of home is to use British sausages, pork or beef
You will need
|Puff Pastry & British Sausages|
1pk of frozen puff pasty sheets (2 sheets in pk) I use Pepper ridge Farm sheets
1pk 6 British pork or beef sausages (using British sausage makes them taste authentic but any sausage meat will do the trick)
Some milk or beaten egg to glaze
Set your oven to 400F
1- defrost the frozen puff pastry and sausages as needed
2- lay out the puff pastry sheets, you will see the 3 sections
|(men look away, tee hee) cut skin from sausages|
4- place one sausage meat per section, squishing the meat all the way up (6 sausages, 6 puff pastry sections) I also add some extra salt on the sausage
|Sausage meat in each section|
5- using scissors, cut the folds
|Cut each seam|
6- using a pastry brush, brush the milk or egg on one side and roll over and seal
|brush egg down one side to seal|
|roll over and seal - see now we know why they are called "Sausage Rolls"|
7- using a sharp knife or scissors, cut each long sausage roll into 4
|Sausage Rolls cut|
8- brush each individual sausage roll with egg or milk and make a hole on the top with the point of knife for air to escape while cooking
9- Lay the raw Sausage Rolls on a baking tray about 2 inches apart
|lay on tray|
0- Bake for 15 minutes or until golden and raised
|Cooked Sausage Rolls|
Enjoy either hot or cold on a platter for some great party food
or enjoy the scottish way with HP or Brown Sauce or with Heinz baked beans