After meeting at Dublin University, Russell and Patrick started a blog to document their gourmet adventures, and have a podcast, Chew The Fat. Their first cookbook Hot Fat (Blasta Books, £13) is out now
See more of Russell Alford and Patrick Hanlon’s recipes
Russell Alford and Patrick Hanlon
After meeting at Dublin University, Russell and Patrick started a blog to document their gourmet adventures, and have a podcast, Chew The Fat. Their first cookbook Hot Fat (Blasta Books, £13) is out now
See more of Russell Alford and Patrick Hanlon’s recipes
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Ingredients
1 x 320g sheet ready-rolled puff pastry
400g sausage meat, or sausages (skins removed)
2 tbsp mustard of your choice
1 tsp finely chopped fresh rosemary leaves
2 tsp thyme leaves
1 tsp sea salt flakes
1 tsp black or white pepper
1 large garlic clove, crushed
2 medium eggs, beaten separately
200g black pudding, casing removed
1 apple (such as Granny Smith, Jazz or Braeburn)
plain flour, to dust
½-1 tsp nigella seeds
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Step by step
Remove the puff pastry from the fridge to come to room temperature. Put the sausage meat, mustard, herbs, salt, pepper, garlic and 1 beaten egg into a large bowl. Crumble in the black pudding and grate in the apple, discarding the core. Use clean hands to mix together well. If you want to check the seasoning, fry off a little bit in a pan before tasting it.
Dust a work surface with flour and unroll the pastry. Roll out further so that the sheet becomes about 2cm wider and longer, then cut lengthways into two even strips.
Split the sausage mixture between the two strips of pastry, set just off centre in a long log.
Lightly brush beaten egg down one side of each pastry length then roll the opposite side over to meet it and press down so that the pastry sticks together.
Cut each log into 3 rolls and place on a lined baking tray, spaced apart. Brush with beaten egg then chill for 30 minutes in the fridge or flash freeze for 10 minutes to help set the shape.
Preheat the oven to 220°C, fan 200°C, gas 7. Brush the sausage rolls again with beaten egg, sprinkle with a few nigella seeds for extra crunch and bake for 20-25 minutes until they are piping hot and burnished a beautiful golden brown; there’s nothing more sad than an anaemic sausage roll!
Cool slightly before serving warm, or let them cool completely before packing up to enjoy cold on a picnic.
Waste not
Nigella seeds have a smoky onion flavour. Use up the leftovers by adding a pinch to salad dressings, sprinkling over eggs or lightly toasting the seeds in melted butter before stirring through cooked basmati rice.
Black pudding is a sausage made of pork blood, seasonings, cereal grains, and shortening. It uses lard or beef suet for its shortening. Culinary tastemakers differentiate black pudding from other blood sausage traditions by its high cereal content and its signature herbs such as pennyroyal, marjoram, thyme, and mint.
It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.
'Black pudding does have some benefits. It's a source of protein, which can keep you feeling fuller for longer. It can also be rich in iron as it contains blood. Nutrient contribution will vary depending on the manufacturer, so iron levels are not always guaranteed to be high.
Why do my homemade sausage rolls have soggy bottoms? To prevent soggy sausage rolls, make sure your oven is preheated before cooking. Ensure to space out the sausage rolls on the baking tray when cooking to ensure there is enough room for the air to circulate and allow them to crisp up.
Black Pudding is a combination of suet or fat, grain or cereal, onion, seasoning and, there's no denying it, cow or pig's blood, all stuffed into a natural casing (animal intestine).
Like haggis, Stornoway Black Pudding is a U.K. favorite that contains sheep's lungs. This ingredient makes it illegal to import into the United States, despite it being a regular menu item across the pond.
Black pudding is banned in America for sanitary reasons. Other 'blood cakes', such as the ti-hoeh-koe from Taiwan are also banned. The Scottish Government has confirmed talks are in place and hope it can be lifted soon.
Black pudding isn't very common in the US. You usually find it in restaurants that serve British style food. If you asked most Americans, they wouldn't know what it was, and those that do would probably call it blood sausage or black pudding. It just isn't a popular menu item here.
To source and produce fresh blood black pudding is inherently more expensive than it's dried blood counterpart. This is due to the short supply and the cost of raising livestock specifically to include the harvesting of quality fresh blood. This additional cost will often be reflected in the final price to consumer.
There are relatively few calories in black pudding, especially when compared with other types of sausage and back pudding is rich in iron and zinc, two nutrients that are frequently missing from the average adult's body. If you're ready to try something different, give black pudding a try !
Why add cream to sausage rolls? I asked our foodie experts about Curtis' bakery trick and they confirmed that cream softens the breadcrumbs and stops the meat mixture from drying out, as the breadcrumbs won't suck up moisture from the meat and other ingredients.
If the filling is mostly meat it will shrink when baked and release a lot of fat. Both of these can cause splitting. Also you should wrap the pastry tightly over t sausage filling and moisten the edge of the pastry when you roll them up so the pastry sticks together on the join.
After testing the recipe a few times, I've noticed that using plain sausage meat in the recipe yields really oily/soggy Sausage Rolls… which doesn't let the puff pastry rise enough. By adding a bit of ground chicken, it absorbs some of the fat and makes the filling a bit lighter, but still super flavourful.
It is usually made of pig's blood, onions, and various spices and herbs such as nutmeg, ginger, and mace, all bound together with barley or, more commonly, oatmeal and then stuffed into tripe skins. The sausages are then boiled or baked, grilled or fried.
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Prep time: 50 mins
