Black Pudding & Apple Sossidge Rolls

I'm not sure why but I associate sossidge rolls most with Christmas. Perhaps it's the decadence of wrapping pork in buttery, fluffy pastry? Or that I mainly make them for parties, most of which occur around Christmas time. I usually try and put a twist on them; mixing the sausagemeat with raw chorizo works well, as did these beauties; black pudding and apple. The black pudding gives it a deeper porky flavour, with the chunks of the Bramley apple bringing out the flavour more and adding some sweetness. I've found that fruit works the best; chunks of soft apricot and apple with some hot smoked paprika also went down a storm.

Black Pudding & Apple Sossidge Rolls

Makes shitloads

500gr sausagemeat
2 slices of black pudding
1 small Bramley apple
1 small onion
1 sheet of ready rolled puff pastry, or make your own rough puff
1 egg

Preheat the oven to 200 degrees C. Dice the apple and the onion. Mix with the sausagemeat. Chop the black pudding up finely and then add to the sausagemeat, mixing well again. Slice the sheet of pastry lengthways into three. Add the sausagemeat in a roll down the middle of each sheet and pinch the pastry closed around it.

Slice into bite sized pieces. You can freeze this on a sheet now and bag it later, or brush with egg and bake on a greased tray for 20 - 25 minutes, until golden brown.