800g of good quality sausage meat. Try to get free range from your butcher
200g of black pudding, your own favourite but again best quality you can find
75ml of worcestershire sauce
1 heaped tsp of white pepper
1 heaped tbsp of dried oregano
1 heaped tbsp of fennel seeds
1 sheet of shop bought ready to roll puff pastry
1 egg beaten with a little water in a small bowl
Sesame seeds for decorating
Favourite salad leaves to serve in side(optional)
Some tomato or pepper relish to serve(optional)
method:
1. In a very large mixing bowl, place the sausage meat and crumble over the pudding breaking it up finely with clean hands
2. Toast the fennel seeds is a dry frying pan over a gentle heat until they slightly pop and release aroma of their oils
3. Add them with the other seasoning and worcestershire sauce and using your hands mix everything really well together (this is a messy job so use gloves if you like but make sure hands are really clean as it really is the only way to do it)
4. Roll out your pastry on a floured surface and coat it with the egg wash using a pastry brush
5. Divide the meat and roll into two tubes the width of the sheet of pastry. Place the tubes of meat 3 inches inside the pastry at both ends. To clarify: you are shaping 2 tubes of meat weighing 500g each width ways across the pastry at both ends 3 inches into the sheet. This will leave you a large clear piece of pastry in the middle.
6. At one end lift the 3 inch flap and roll up and over the meat and press it down into the middle of the sheet. Do the same at the other end and the 2 tubes should be completely covered with the joins overlapping slightly and meeting in the middle of the sheet.
7. Press down confidently to make sure the pastry is tight then carefully cut right down the centre separating the covered roll.
8. With the back of your knife, crimp along the edges to create a sealed edge or a fork. Slice each roll into 2 for a total of 4 large sausage rolls. Score across the top of each roll twice and egg wash.
9. Sprinkle with some sesame seeds and bake for 25 minutes at 180C or until the pastry is golden brown.
10. Serve with relish and salad straight from the oven if desired or just as they are!
