Caramelised Red Onion and Black Pudding Sausage Rolls with Homemade Ketchup
Wed, 11 June 2025
Ingredients:
For the Sausage Rolls:
300-400g puff pastry sheet (ready to roll)
400g Pork sausage meat
100g smoked streaky bacon chopped
1 tbsp fresh/dried sage
1/2 tsp dried thyme
2 shallots small dice
1/2 tsp smoked paprika
60g 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 (beaten for the glaze)
10g sesame/poppy seeds (for toppings)
For the Red Onion Jam:
2 red onions finely sliced
1 garlic clove small diced
50g butter
1 tbsp olive oil
80g golden castor sugar
1 tbsp fresh thyme leaf
100ml red wine
100ml red vine vinegar
1 tbsp honey
1 tbsp balsamic vinegar
1 tsp fresh thyme herb chopped
For the Homemade Ketchup:
1/2kg ripe / tinned tomatoes chopped
125g tomato purée
125g tinned pears or apples
1/4 onion chopped
1 clove garlic chopped
100g fruit / jam sugar
25g sea salt Maldon
100ml white vine vinegar
2 whole peppercorns
1 tsp ground allspice
1 clove
1 star anise
Instructions:
For the Red Onion Jam:
1). Melt butter in a pan with oil.Pplace on high heat.
2). Place onions and garlic and stir for 2 mins.
3). Add in the sugar and thyme.
4). Cook for a few mins until sugar is dissolved.
4). Pour in the liquids; wine, vinegar, honey and balsamic and bring to the boil.
5). Once boiling, turn down to simmer and reduce by half.
6). The mix should be a dark and deep Mahogany colour.
7). Turn off heat and leave onion mix to cool.
For the Homemade Ketchup:
1). Place all ingredients into a pan.
2). Bring mixture to a boil and turn down the heat till liquid stays on a gentle simmer for 1 hour.
3). Once reduce by half, turn off heat and blend liquid
4). Pass through a fine sieve and leave to cool. As liquid cools it will get thicker and resemble a cool homemade ketchup
For the Red Onion and Black Pudding Sausage Rolls:
1). Pre heat oven to 180C fan/200C/400F/Gas Mark 6.
2). Put all the ingredients, except the black pudding, into a bowl and mix.
3). Add some salt and pepper.
4). Cut black pudding into 1cm sticks.
5). Place defrosted puff pastry onto a clean work surface, making sure the pastry is roughly 60 x 30 cm rectangular shape and about 3 mm thick.
6). Spoon sausage meat filling into the centre of the pastry and squeeze the sausage meat together. Ensure to make a sausage shape that runs across the pastry rectangle, parallel to the 30 cm sides.
7). Place the black pudding into the middle or on top of the sausage meat.
8). Spoon a small teaspoon of the red onion jam onto the top of the black pudding sausage meat mix.
9). Lift one 30cm side of the pastry up to the middle over the sausage filling and brush the outside edge with beaten egg.
10). Lift the opposite side of the pastry up to slightly overlap and gently squeeze the edges together to create a sealed join of pastry.
11). Turn over to make sure the join is on the bottom and cut into 10 cm pieces.
12). On a greased baking tray, arrange these with the join underneath and brush with the beaten egg.
13). Pierce the top of each roll with a knife and sprinkle with sesame and poppy seeds.
14). Bake in the oven for 20 - 30 minutes until pastry is golden brown and sausage filling is fully cooked.
15). Remove from the oven and gently lift the sausage rolls from the baking tray onto a wire rack to cool.
