Clonakilty Blackpudding and Apple Sausage Rolls
Serves: Makes 24 small sized or 12 medium sized • Prep Time: • Cook Time: 30 minutes
Eats treats and all things sweet! These homemade Clonakilty Sausage rolls are a divine combination of our black pudding and our delicious tasting Ispíní sausages all wrapped in a light puff pastry. These juicy treats are not only delicious, but they are also incredibly handy. Although they taste best when freshly baked, they can be frozen and defrosted making your life a lot easier when preparing for parties in advance
2 sheets of puff pastry
Splash of milk
40g Sesame Seeds/Chia Seeds
454g Clonakilty Sausages
280g Clonakilty Blackpuding (crumbled)
1 Apple (grated (skin on)
Ballymaloe Relish & Mayonnaise to serve
1. Defrost the puff pastry in a fridge overnight if using frozen. Make some egg wash by whisking the egg with a splash of milk and set aside. Preheat the oven to 220°C
2. Make the filling by squeezing the filling out of the sausages into a large bowl. Add in the grated apple and crumbled black pudding. Season with pepper and mix well
3. Lay out the sheets of puff pastry. Split each sheet of pastry in half with a sharp knife. On one half of each halved sheet, generously spoon on the meat filling down the middle in along the pastry. Make sure the other half of the pastry can fold over the filling to prevent over filling. Before folding, egg wash one side of the pastry with your fingers or a pastry brush and fold over, stamping with a fork to seal.
4. Sprinkle with sesame/chia seeds and cut with a sharp knife into 24 small sized (6 per roll) or 12 large sized (3 per roll) sausage rolls. Place the rolls on 2 baking tins lined with greaseprroof paper, ensuring there is decent space between each roll allowing them to puff up.
5. Bake in the oven for 10-15 minutes at 220°C until golden brown and puffed, reducing the temperature to 180°C for a further 15 minutes if small sized and 20/25 minutes if larger to ensure they are cooked through.
6. Serve while warm with Ballymaloe relish and mayonnaise.
A big thanks to Rachel Hornibrook for this delicious recipe.