Bury Black Pudding, Apple & Cumberland Sausage Rolls

Peter Winkler - The Bury black Pudding Company
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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)

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

Method

Step 1
Remove the packaging from the Bury Black Pudding and crumble into a large bowl.
Step 2
Peel the apple, cut into small cubes and lightly sauté in a pan for a couple of minutes until softened.
Step 3
Add the apple to the black pudding, along with the Cumberland sausage mix and combine thoroughly.
Step 4
Roll out the pastry and cut into two strips approximately 12cm x 30cm.
Step 5
Divide the sausage mix into two portions and place a strip down the centre of each of the pastry pieces.
Step 6
Roll the pastry over the filling, making sure to brush a little beaten egg on the pastry where it joins together.
Step 7
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.
Step 8
Place the sausage rolls (with the join underneath) on a baking tray which has been lined with baking paper.
Step 9
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.
Step 10
Place in a preheated oven at 190oC / 180oC fan oven / gas mark 5 until golden and crisp.
Step 11
Remove from the oven and allow to cool and a wire rack… or just eat them hot.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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