Bury Black Pudding, Apple & Cumberland Sausage Rolls
Method
Remove the packaging from the Bury Black Pudding and crumble into a large bowl.
Peel the apple, cut into small cubes and lightly sauté in a pan for a couple of minutes until softened.
Add the apple to the black pudding, along with the Cumberland sausage mix and combine thoroughly.
Roll out the pastry and cut into two strips approximately 12cm x 30cm.
Divide the sausage mix into two portions and place a strip down the centre of each of the pastry pieces.
Roll the pastry over the filling, making sure to brush a little beaten egg on the pastry where it joins together.
At this stage you can cut the sausage rolls to the required size. We have cut them into small pieces, which are great for a party.
Place the sausage rolls (with the join underneath) on a baking tray which has been lined with baking paper.
Gently run a sharp knife over the top of the roll to add decorative slits and brush the whole roll with beaten egg to give a glazed look when baked.
Place in a preheated oven at 190oC / 180oC fan oven / gas mark 5 until golden and crisp.
Remove from the oven and allow to cool and a wire rack… or just eat them hot.
Ingredients
220g Bury Black Pudding
220g Good Quality Cumberland Sausage Meat
1 Apple (Sweet eating variety)
1 Packet of Ready Rolled Puff Pastry
1 Egg (Beaten)