Black Pudding and Prosciutto Sausage Rolls with Caramelised Onion and Apple Purée

Tarts

These monsterous meaty morsels were a spur of the moment decision when I was browsing through my photo library and saw a photo of the last batch that I made. I used shop bought puff pastry which took half the time and effort than making my own pastry would! The sweetness of the apple and the soft sage-infused onion really complimented the dense meaty filling and the prosciutto added a lovely salty twist to the party 🥓.

Ingredients 

  • 1 small red onion, peeled and finely diced.
  • 1 spring of fresh sage with the leaves picked
  • 1/2 teaspoon of brown sugar
  • 6 pork sausages
  • 250 grams (six slices) of black pudding
  • 5 slices of prosciutto (finely chopped)
  • 1 apple, chopped into small pieces
  • 2 cloves of garlic
  • 1 handful of breadcrumbs
  • sprinkle of grated nutmeg
  • 250grams of ready made puff pastry
  • 1 egg mixed with a little milk

Method 

  1. Begin by placing your chopped apple on a baking tray, drizzle with a little olive oil and add the two whole cloves of garlic- mix well so the apple is coated in oil and the cloves are apart from each other. Bake in the oven on 180C/ 160F/ Gas Mark 4 for about 15-20 minutes or until the apple is soft and mushy.
  2. In a small frying pan, drizzle a little olive oil and add the onion, sage and brown sugar and heat until the onion is browned and soft- then remove from the heat and leave to cool.
  3. Remove the sausages from their skins and place in a large bowl, do the same with th black pudding and then add the chopped prosciutto. Add the breadcrumbs and the onion mixture.
  4. Once the apple is out of the oven, remove the garlic and add the apple to the sausage mix. I used dried nutmeg to sprinkle over the mixture but you could also grate fresh nutmeg if you have any. Mash together with your hands until all of the ingredients are mixed together.
  5. Roll your pastry out onto a floured surface and roll it out until it is rectangular and about the thickness of a £1 coin. Cut your rectangle lengthways to make two long, even rectangles.
  6. Roll the meaty mixture into sausage shapes using your hands and place along the centre of each of the individual rectangles.
  7. Brush the egg and milk mixture along the edges of each rectangle then fold one side of the pastry over- encasing the meaty filling inside. Using your fingers, press along the edges to seal the pastry together.
  8. Cut the rolls into the sizes that you need and space them out on a baking tray. Brush with the remainder of the egg wash and bake for 25 minutes or until the pastry is golden brown and puffy.