About this recipe: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.
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Method Prep: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.