Ingredients:

  • 1 lb (500 g) Ground Pork Shoulder (mince), ideally 20% fat content
  • 7 oz (200 g) Black Pudding, skin removed and finely crumbled
  • 1/4 cup (60 ml) Panko Breadcrumbs
  • 1 tbsp (15 ml) Fresh Sage, finely chopped
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (5 g) Salt
  • 1/2 tsp (2.5 g) Black Pepper, freshly ground
  • 1/4 tsp (1 ml) Nutmeg, freshly grated
  • 1 large Egg, lightly beaten (for filling)
  • 13 oz block (375 g block) All-Butter Puff Pastry
  • 1 large Egg, beaten well (for egg wash)
  • Flaky Sea Salt, as needed for sprinkling
  • 1 tsp Black or White Sesame Seeds (Optional)

Instructions:

  1. Prep Ingredients: Remove the outer casing from the black pudding and crumble the filling into the large mixing bowl.
  2. Combine: Add the ground pork, Panko breadcrumbs, sage, Dijon mustard, the beaten egg (from the filling list), salt, pepper, and nutmeg to the bowl.
  3. Mix Gently: Using your hands, mix the ingredients until just combined. Do not overmix, as this can make the sausage rolls tough.
  4. Chill: Cover the bowl and refrigerate the mixture for at least 30 minutes. This is essential to firm up the fat and make the mixture easier to handle and shape.
  5. Preheat & Prep: Preheat oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with parchment paper.
  6. Roll the Pastry: On a lightly floured surface, roll the puff pastry block into a large rectangle approximately 1/8 inch (3 mm) thick. Trim the edges neatly to form a 16 x 10 inch (40 x 25 cm) rectangle.
  7. Divide: Cut the pastry rectangle in half lengthwise, yielding two strips of 16 x 5 inches (40 x 12.5 cm).
  8. Form the Log: Split the chilled filling mixture into two equal portions. Shape one portion of the filling into a long cylinder along the centre edge of one pastry strip, ensuring the log is about 1 inch (2.5 cm) thick and leaves a clear 1-inch border on all sides. Repeat with the second strip.
  9. Egg Wash Edges: Lightly brush the border of the pastry (around the filling log) with the second beaten egg (the egg wash).
  10. Fold and Seal: Fold the pastry strip over the filling log, bringing the long edges together to meet. Press the edges firmly to seal the pastry, then crimp with a fork for texture and a secure seal.
  11. Cut the Rolls: Cut each long roll into six even pieces, approximately 2.5 inches (6 cm) long, using a sharp knife.
  12. Final Prep: Place the rolls seam-side down on the prepared baking sheet. Prick the top of each roll 2-3 times with a fork (venting is crucial).
  13. Glaze and Season: Brush the entire surface of the rolls generously with the remaining egg wash. Sprinkle with flaky sea salt and optional sesame seeds.
  14. Bake: Bake for 25 to 30 minutes, rotating the tray halfway through, until the pastry is deeply golden brown, puffed up, and the filling is cooked through (internal temperature 165°F/74°C).
  15. Cool: Allow to cool on the tray for 10 minutes before serving warm or at room temperature.