Ingredients

300-400g puff pastry sheet ( ready to roll)
400 g Pork sausage meat ( good quality)
100 g smoked streaky bacon chopped
1 tbsp fresh / dried sage
1/2 tsp Dried Thyme
2 shallots small dice
1/2 tsp smoked paprika
60 g Chestnut mushroom small dice
100g Black pudding ( good quality )
2 garlic cloves finely chopped
1 medium sized red chilli finely chopped
3 tsp Worcestershire sauce
Salt and pepper
1 egg ( beaten for glaze )
10 g sesame / poppy seeds ( for toppings )

Red onion jam

2 red onions finely sliced
1 garlic clove small diced
50 g butter
1 tbsp olive oil
80 g golden castor sugar
1 tbsp fresh thyme leaf
100 ml red wine
100 ml red vine vinegar
1 tbsp honey
1 tbsp balsamic vinegar
1 tsp fresh thyme herb chopped

Homemade ketchup

1/2 kg ripe / tinned tomatoes chopped
125 g tomato purée
125 g tinned pears or apples
1/4 onion chopped
1 clove garlic chopped
100 g fruit / jam sugar
25 g sea salt Maldon
100 ml white vine vinegar
2 whole peppercorns
1 tsp ground allspice
1 clove
1 star anise

Method

Red onion jam

1- Melt butter in pan with the oil and place on high heat
2- Place onions and garlic And stir for 2 mins
3- To this add in the sugar ,thyme and 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- Mix should be dark and deep Mahongany colour
7- turn heat off and leave onion mix to cool
8- ready to use

Homemade ketchup
1- Place all ingredients into a pan
2- Bring mixture to the 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
5- As liquid cools it will get thicker and resemble a cool homemade ketchup

Red onion and black pudding sausage rolls

Pre heat oven to 180cfan /200 c / 400 f / gas mark 6

1- Put all ingredients except black pudding into a bowl and mix add some salt n pepper
2- Cut black pudding into 1 cm sticks
3- Place defrosted puff pastry onto a clean work surface making sure the pastry is
Roughly 60×30 cm rectangular shape and about 3 mm thick
4- Sponn sausage meat filling into the centre of the pastry and squeeze the sausage meat together
To make a sausage shape that runs across the pastry rectangle , parallel to the 30 cm sides
5- Place black pudding into the middle or on top of the sausage meat
6- Spoon a small teaspoon of the red onion jam onto the top of the black pudding sausage meat mix
7- Lift one 30 cm side of the pastry up to the middle over the sausage filling and brush the outside edge with beaten egg
8- Lift the opposite side of the pastry up to slightly overlap and gently squeeze the edges together to create a sealed join of pastry
9- Turn over to make sure join is on the bottom , cut into 10 cm pieces
10- Arrange these , with the join underneath, on a greased baking tray and brush with the beaten egg
11- Pierce the top of each roll with a knife , sprinkle with sesame and poppy seeds and bake in oven for 20-30 mins
Until pastry is golden brown and sausage filling is fully cooked (no pink bits )
12- Remove from oven , gently lift the sausage rolls from the baking tray onto a wire rack to cool a little
13- Serve with homemade ketchup

ENJOY