We wanted to make something special as a boxing day treat. What we decided on is a piggier version of a 4 bird roast, sausages inside black pudding inside pork loin wrapped in bacon!
It was relatively easy to create and tasted beautiful, as well as looking... different.
The one we made took about 90 minutes to cook (after all the prep) on a medium heat and served 6.
-Pork Sausages x8
-Black pudding sausages x2
-Bacon 4-5 rashers
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Step 1: Prepare the Pork Loin
First, we need to butterfly the loin to give the biggest possible sheet to wrap the black pudding and sausages in. To do this, slice lengthways down the meat leaving a small part uncut at one side. This stops you getting 2 separate sheets and makes it easier to wrap later.
P.S. As can be seen from our attempt, this doesn't have to be near!
Next, cover the meat in cling film and get tenderising! Using a meat mallet/rolling pin/anything else you have lying around flat the meat to about half a cm. Thicker and it will take longer to cook, thinner and it will be more challenging to wrap without tearing but feel free to experiment!
Step 2: Prepare the Black Pudding
Next we need to prepare the black pudding by removing the outer skin and slicing in half lengthways.
Then, hollow out a channel for the pre-cooked sausages to sit in for both halves. Depending on the black pudding you buy you can fit 1.5 to 3 sausages in each half.
Once the sausages are in, reassemble the black pudding by pressing the 2 halves together and place on the pork loin. Do exactly the same with the other black pudding.
Step 3: Wrap It Up!
Carefully wrap the loin around the black pudding, including any extra bits of black pudding or sausage as you go. Then tie it up with some string to stop it falling apart.
Next wrap it all on bacon. Make sure to seal the ends to stop any bits falling out during cooking then put it all in the oven for approximately 90 minutes at 200C/Gas Mark 6. After about an hour you will want to check it fairly regularly and make sure it is fully cooked throughout before eating. A meat thermometer can help with that.
Step 4: Carve and Serve
Once it's cooked, simply carve and serve, making sure to remove the string as you go.
Hopefully I'll get a chance to create a sauce to go with this in the not too distant future but for now we just enjoyed with gravy and home cooked chips.
Thanks for reading, we hope you enjoyed it. Good luck and please leave any comments below!