St Stephens Day Breakfast Rolls

Sun, 18 December 2022

INGREDIENTS

300-400g puff pastry sheet

400 g Pork sausage meat

100 g smoked streaky bacon chopped

1 tbsp fresh / dried sage

1/2 tsp Dried Thyme

2 shallots small dice

1/2 tsp smoked paprika

60 g Chestnut mushroom small dice

100g Black pudding

2 garlic cloves finely chopped

1 medium sized red chilli finely chopped

3 tsp Worcestershire sauce

Salt and pepper

1 egg

10 g sesame / poppy seeds

 

For The Red Onion Jam:

5 Red onions (finely Diced)

5 Cloves Whole

1/2 Orange (Juiced)

2 tbsp. Balsamic vinegar 

1 tsp. Vanilla Extract

100ml Red wine vinegar 

350g Sugar

350ml red wine 

1 only Star Anise

2 tsp. Lemon Juice

1 Cinnamon Sticks

50ml Olive oil

1 Bay Leaf

 

For The Ketchup:

 

500g chopped tomatoes

125g tomato purée 

125g tinned apple

1/4 chopped white onion

1 garlic clove chopped/grated

200g caster sugar

25g salt

100ml white wine vinegar 

1 tsp. black pepper ground

1 tsp. allspice ground  

1 tsp. clove ground

1/2 tsp. star anise ground

 

RECIPE

 

For The Red Onion Jam:

1. Sweat onions with the oil and a dash of water for 2 minutes.

2. Add sugar, balsamic, wine vinegar & fruit juices. Cook for a few minutes to dissolve the sugar.

3. Add the spices and remaining liquids and bring to a boil.

4. Once boiling turn down to a simmer and reduce the liquid by half, stirring regularly. 

5. Mix should be dark and deep Mahogany colour. 

6. Turn heat off and leave onion mix to cool.

 

For The Ketchup:

1. Place all ingredients into a thick bottomed pot.

2. Bring mixture to the boil, turn down the heat and simmer gently for 1 hour.

3. Stir regularly with a spatula to prevent sticking.

4. Once reduced by half, turn off the heat and blend liquid with soup gun or liquidiser.

5. Pass through a fine sieve and leave to cool.

6. As liquid cools it will get thicker and resemble homemade ketchup.

 

For The Sausage Rolls:

1. Put all of your ingredients but the black pudding into a bowl and mix together with salt and pepper.

2. While it settles, cut your black pudding into 1cm sticks.

3. Place your defrosted puff pastry onto a clean work surface, making sure the pastry is roughly 60x30cm and about 3mm thick.

4. Spoon your sausage meat filling into the centre of the pastry and squeeze until it runs the length of the pastry rectangle.

5. Place your black pudding sticks into the middle or on top of the sausage meat.

6. Spoon a small teaspoon of the red onion jam onto the top of the black pudding and sausage meat.

7. Lift one 30cm side of the pastry up to the middle over the sausage filling and brush the outside edge with beaten egg.

8. Lift the opposite side of the pastry up to slightly overlap and gently squeeze the edges together to create a sealed join of pastry.

9. Turn over to make sure join is on the bottom, cut into 10cm pieces.

10. Arrange these on a greased baking tray and brush with the beaten egg.

11. Pierce the top of each roll with a knife, sprinkle with sesame and poppy seeds and bake in oven for 20-30 mins until the pastry is golden brown and sausage filling is fully cooked.

12. Remove from oven, gently lift the sausage rolls from the baking tray onto a wire rack to cool a little.

13. Serve with homemade ketchup.