Paul Hollywood’s Black Pudding & Caramelised Onion Sausage Wreath

Method

Step 1
For the cheat’s rough puff, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water (about 6–8 tablespoons) to form a dough.

Step 2
Tip out the dough onto a lightly floured work surface and roll into a rectangle measuring about 30 x 15cm.

Step 3
Coarsely grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.

Step 4
Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process using the remaining frozen butter and folding as before. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

Step 5
Meanwhile, make the filling, heat the oil and melt the butter together in a large frying pan over a low heat. Add the onions and cook for 20 minutes, until soft, translucent and lightly caramelised. Add the garlic and balsamic vinegar and cook for 3–5 minutes, until the vinegar has almost evaporated. Remove from the heat and tip out onto kitchen paper. Leave to cool slightly.

Step 6
Pass the pork shoulder and black pudding through the meat mincer twice and transfer it to a bowl. Add the sage, mace and breadcrumbs, then season with salt and pepper. Add the cooled onions and mix with your hands until well combined.

Step 7
Heat the oven to 200°C/180°C fan/400°F/Gas 6. On a floured work surface, roll out the pastry to a long rectangle, measuring about 30 x 45cm. Spread the Dijon mustard lengthways down the middle of the pastry, in a line about 5cm wide. Mould the sausage meat into a long cylinder and lay it on top of the mustard.

Step 8
Using the beaten egg, brush down one side of the pastry. Fold the non-egg-washed side up and over the sausagemeat, then fold the eggwashed side over the pastry and seal. Turn the giant sausage roll over, so that the seal is underneath. Transfer onto the lined baking sheet.

Step 9
Cut two thirds of the way though the sausage roll roughly every 3–4cm along its length, to make 12 sections. Then, join the two ends together to form a wreath. Seal with egg wash.

Step 10
Gently twist each piece of sausage roll over, so that it is turned filling-side upwards. Brush the edges of the cut pastry with egg wash, and sprinkle all over with both sesame seeds. Bake for 40–50 minutes, until the pastry is dark golden brown and the sausagemeat is cooked through. Transfer to a serving plate, then leave to cool for 5–10 minutes before serving.

Step 11
While the sausage wreath is cooking, make the cranberry sauce. Tip the cranberries, sugar, port, balsamic vinegar and allspice into a pan. Place over a medium–high heat and bring to the boil. Reduce the heat and simmer for 5–10 minutes, until the cranberries are tender but still holding their shape. Pour into a ramekin that fits snugly into the middle of the sausage wreath. Don’t worry if it’s runny at this stage, it will thicken as it cools.