• Preheat the oven to 200c fan | 220c | 390c or equivalent.
• Skin enough sausages to get 300g Pork Sausage Meat. Place on a board or shallow bowl
• Remove the skin and cut 200g Black Pudding into very small pieces. Add to the other sausage meat.
  
• Use a fork or potato masher to mash the black pudding into more of a paste than chunks. Mix fully with the rest of the sausage meat.
  
• Split the sausage meat into 4 equal pieces.
  
• Roll 320g Puff Pastry out on a floured surface to about ¼ inch thickness. Or unroll a sheet of ready rolled pastry.
• Cut the sheet into half lengthways with a sharp knife.
  
• Wet your hands with cold water and form one quarter of the meat mix into a sausage roughly half the length of the pastry. Place the sausage meat around ⅔ of the way along each pastry strip.

  Repeat with the next quarter of meat - you can mould the sausage meat into the right shape.

  Repeat with the final two quarters laying them on the second piece of pastry.
  
• Beat 1 Egg in a small bowl. Use a pastry brush to cover one side of the exposed pastry.
  
• Start to roll the pastry around the sausage meat starting with the unwashed section. Keep the pastry nice and tight to the sausage meat.
  
• Continue to roll until the meat is totally contained in the pastry.
  
• Wet your finger a little and gently press along the pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
  
• Use the same sharp knife to cut the end off of each roll to neaten it up if needed.

  Note - Use the knife to saw rather than press down or you will squash the rolls. Wipe the knife in between each cut. Don't forget not to press to hard.
  
• Cut each roll into half. Then each quarter in half and then half again to end up with a total of 16 sausage rolls. You can actually cut them into any size you prefer!
• Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
  
• Generously egg wash the top and sides of each sausage roll.

  Make sure to not wash the exposed ends or sausage meat.
  
• It is optional but a nice touch to use a fine grater to dust the tops of the sausage rolls with Nutmeg.
  
• Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
  
• Try to let them cool a bit before serving but I think we all know they're not going to last long!
  

To Air Fry (see notes section for more guidance)

• Prepare the sausage rolls per the oven instructions but apply the egg wash without moving them to a tray.
• Preheat your air fryer if your version requires you to.
• Once hot, remove the basket and lightly grease using an oil spray (not fry light) or brush on some oil. Be careful because the basket will now be hot.
• Use tongs to carefully place the rolls into the basket. Make sure to leave enough room for the rolls to puff up.
• Cook for 15 minutes at 180c/350f.
• Remove the rolls from the basket to a cooling rack then continue to cook the remaining rolls in as many batches as you need.