Beef Masala & Black Pudding Sausage Rolls

Good old sausage rolls given a makeover with a fusion of Indian Beef masala and the English black pudding and served with a tangy tadka mayo sauce.  

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Recipe Card

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Method of Preparation: For Filling:

• In a mixing bowl put the minced beef, add all the mentioned ingredients in the filling except black pudding to the minced beef and mix well.
• Now add the black pudding into the mixture and mix it without breaking the pudding.
• Best way to dice the black pudding is semi freeze it before cutting into cubes.

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For Roll:

• In a cling film put the mixture, roll it tightly and make a nice cylindrical shape so that it fits inside the puff pastry.
• Place sausage in the fridge to get set.
• To make the egg wash, Break the egg and separate the egg yolk and keep the egg yolk in a bowl.
• Add a pinch of turmeric powder and water into the yolk and beat it.
• Now apply the egg wash on to the puff pastry sheet and place the sausage and roll the sheet over the sausage.
• Cut the excess sheet off and place it in a baking tray.
• Using the finger just press and close the open ends.
• Using a fork press the edges and apply egg wash on top the sausage roll. It gives a nice colour.
• With a sharp knife lightly cut the top of the sausage roll, so that the steam escapes and it gives nice crust also.
• Sprinkle some fennel seeds and black & white sesame seeds on top of the roll.
• Place it in the oven and cook it for 25 mins at 170 c.

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For Plating:

• Using a nice bread knife cut the sausage roll and place it in a plate.
• Spoon in Tadka mayonnaise on the plate.
• Garnish with pickled onions and ginger and Holland red chilli.

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‍Bobby Geetha

With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.

As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.

Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.