Sausage Black Pudding Rolls & Hot Toddy

Serves: Six | Prep: 20 min | Cook: 25 min

Ingredients:

Roll Pastry:
1 1/2 cups all-purpose flour
3/4 cup cheddar cheese, shredded
1/4 tsp salt
1/8 tsp pepper
1/2 cup cold butter, cubed
1/4 cup cold water

Sausage and Black Pudding Filling:
1 lb sausage meat, casing removed
1/4 lb black pudding, finely chopped
1 apple, peeled and grated
1 Tbsp mixed fresh herbs; rosemary, thyme, sage
2 Tbsp buttermilk
2 tsp poppy seeds

Hot Toddy:
1 oz bourbon
1 Tbsp honey
1/2 lemon, juiced
1/4 cup boiling water

Garnish:
Sliced Lemon
Star Anise
Cinnamon Stick

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Sieve flour in a mixing bowl. Add cheese, salt, and pepper. Add cold butter and rub with your fingertips, until the mixture comes together into small crumbs. Add water, about 2 Tbsp at a time, until the dough comes together, the dough will be sticky. Turn dough out onto a well-floured surface and with a floured rolling pin, roll dough into a 12X4 inch rectangle.

In another bowl mix sausage meat, black pudding, apple, and herbs together.

Transfer the sausage mixture onto a lightly floured surface, this will help it from sticking to your hands. Roll into a 12-inch log. Place the log directly onto the pastry and roll it up, cut into individual rolls, about 1 1/2- inch thick. Place onto the prepared tray, seam side down. Brush pastry with buttermilk and sprinkle with poppy seeds. Bake, 25-35 minutes, until golden brown.

Hot Toddy:
In a heatproof glass add bourbon, honey, and lemon juice. Top with hot water, stir and garnish.