Mags' Christmas wreath sausage roll
Mags' Christmas wreath sausage roll
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Mags' Christmas wreath sausage roll
Ingredients
400g pork mince
160g black pudding
1kg sausage meat
10g spices ( cayenne, coriander, cumin, fennel)
10g salt
60g breadcrumbs
50g relish or ketchup
50g duck fat
50g apple
Method
Dice fine the shallot and cook in the duck fat until soft
Dice the apple, and cook until soft.
Mix altogether in a mixing bowl.
Dice small the black pudding.
Mix altogether in a mixing bowl.
Roll onto puff pastry and stick with some egg wash to stick pastry.
Roll into a circular shape, joining the both ends and put a little slit along the sides.
Cook at 185 degrees for 25-30 mins.
Garnish with some rosemary sprigs Serve with favourite relish or ketchup
