Honestly I think these sausage rolls epitomize some of the best of Irish food!
We love a sausage roll! Every deli and cafe counter in the land is heaving with them and ask anyone and they will tell you their favourite place to scoff one.
We don’t just make great sausage in Ireland but also black pudding which is one of the original zero food waste items. We also grow incredible apples. So I basically put them all together and the flavours worked perfectly!
Makes 8 generous rolls.
- 1 roll of shop bought puff pastry (softened to room temperature)
- 450g sausage meat
- 150g black pudding
- 2 tbsp apple chutney
- 1 apple, grated
- 1 egg, whisked
- *optional: 2 tbsp sesame, pumpkin or sunflower seeds
- Preheat the oven to 200°C/180°C fan/400°F.
- Roll out your softened puff pastry onto a large rectangular baking tray. Leave the puff pastry on the parchment that it comes in.
- Place the sausage meat into a large mixing bowl and loosen up with a fork. Crumble the black pudding on top and stir together until well combined.
- Spread the apple chutney along the centre lengthways of the puff pastry. Scatter the grated apple on top followed by the sausage and black pudding filling.
- Roll one side of the puff pastry over the filling, brush this with the whisked egg before laying the other side of pastry on top to close the roll.
- Brush all over the top of the pastry with the egg (sprinkle the seeds here too if using) before cutting into 8 even rolls. Spread the rolls over the baking tray and bake in the oven for 25-30 minutes or until golden on top.