Candice Brown’s black pudding sausage rolls

Candice Brown’s black pudding sausage rolls


Posted 26th October

Pack a perfect picnic with these homemade sausage rolls

Every year, over 6 million people take to their streets, gardens and neighbourhoods to join in with The Big Lunch, the UK’s biggest get-together for neighbours.

With celebrities like Ainsley Harriot, Candice Brown and Jo Brand joining in with the celebrations, why not have a go yourself? Speaking about The Big Lunch, Jo Brand said “Food is the perfect way to make friends. Just knock on a neighbour with a sausage roll in your hands and you’re bound to get invited in. At a time when the country feels so divided and disconnected, it seems more important than ever to come together and remember the importance of community spirit. What better way to do this than getting your street together to host a Big Lunch.”

If you'd like to join in but don't know what to bring, then try these delicious black pudding sausage rolls from Great British Bake Off winner, Candice Brown. Bursting with flavour, they're perfect for sharing with friends for The Big Lunch on 1st-2nd June 2019! The flaky pastry is perfect without all the folding and turning of puff pastry. Just make sure your butter and water are really cold!

 

Black Pudding Sausage Rolls

Makes 6–8 sausage rolls

 

Pastry:

- 150g unsalted butter, frozen

- 110g strong white bread flour

- 110g plain flour, plus extra for dusting

- 2 tsp dried sage

- 4-5 tbsp ice-cold water

- beaten egg, for glazing & sesame and poppy seeds, for sprinkling

Filling:

- 400g good-quality pork sausagemeat

- 100g smoked streaky bacon, finely chopped

- 1 tbsp finely chopped fresh sage

- ½ tsp dried thyme

- 2 shallots, finely chopped

- ½ tsp smoked paprika

- 100g chestnut mushrooms, finely chopped

- 1 tsp finely chopped garlic (jarred or fresh)

- 1 tsp finely chopped red chilli (jarred or fresh)

- 1 tsp Worcestershire sauce

- 150g good-quality black pudding

- salt and freshly ground black pepper

 

Method: 

1. To make the pastry, coarsely grate the butter onto a cold plate. Return to the freezer or put into the fridge to keep cold.

2. Sift both types of flour into a large bowl and mix in the dried sage, a pinch of salt and some pepper. Mix the grated butter into the flour to coat it all evenly. Sprinkle over 2 tablespoons of ice-cold water and mix, gradually add a further 2–3 tablespoons of water until the mix starts to come together. Finish mixing to a pastry dough with your hands but do not handle the pastry too much. The pastry should leave the sides of the bowl clean.

3. Flatten the pastry into a square shape and wrap it in cling film. Leave to rest in the fridge for 30–45 minutes.

4. Make the filling by placing all of the filling ingredients, except the black pudding, into a large bowl, with some salt and pepper. Mix it altogether. Remove the black outer coating from the black pudding and cut the pudding into 1cm sticks.

5. Roll chilled pastry into a 60 x 30cm rectangle. Spoon the sausagemeat filling into the centre and squeeze it together to make a sausage shape. Push the sticks of black pudding into the filling in straight lines from end to end.

6. With cold, floured hands, lift one 30cm side of the pastry up to the middle over the sausage filling and brush the outside edge with beaten egg (or milk). Lift the opposite side of the pastry up to slightly overlap and gently squeeze the edges together to create a sealed join of pastry. Roll the whole thing over so the join is on the bottom. Lift onto a tray and place in the freezer to chill for 10 minutes.

7. Remove from the freezer and cut into 5cm rolls. Arrange these, with the join underneath, on a greased, lined baking sheet. Return to the freezer to keep cold while you preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

8. Glaze the pastry with beaten egg (or milk) and snip a small ‘V’ on top of each roll. Bake for 20–30 minutes until the pastry is golden brown and the sausage filling is cooked and no longer pink. Leave to cool.

Recipes from Comfort by Candice Brown, published by Ebury Press






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