Tasty homemade sausagemeat packed with traditional black pudding and wrapped in flaky filo pastry.
We have used our old english sausage mix for this, which has a subtle herb. You can use any mix you like - why not try a chilli or a chorizo sausage meat?
The filo pastry gives this more of a crunch than traditional sausage rolls.
We use store bought black pudding in this recipe but if you fancy a challenge, and want to make your own, our farmhouse black pudding mix and artificial black pudding casings are ideal for making a start!
10 filo pastry sheets
400g minced pork
200g black pudding
1 apple - grated
1tbsp nigella seeds
50g butter - melted
In a large bowl, combine the minced pork, apple, sausage mix and 50 ml water, mix until combined and set aside for 30 minutes to firm up.
Crumble the black pudding into the mix and mix till just combined (we like to keep chunks of the pudding throughout)
Lay a sheet of filo flat and brush with melted butter, roll a log shape of sausage meat and place at the top of the filo sheet, fold over the edges and roll until it reaches the end of the sheet.
Repeat this step until all of the pastry / sausage meat has been used.
Cut each one in hjalf and transfer to a lined baking tray, brush with melted butter all over and top with nigella seeds.
Cook for 20-25 minutes in the oven or 10-15 minutes in the air fryer until golden.