I may as well just crown myself the queen of sausage rolls at this point, since I’ve basically covered every sausage roll variation under the sun! Whilst my sticky sweet chilli sausage rolls are still claiming top spot for me personally, my family absolutely devoured these sweet-and-savoury black pudding sausage rolls at a recent get-together…
By combining the usual pork sausage meat with a few slices of black pudding and chopped apple, you still get that unusual nutty, earthy filling, that isn’t miles away from the classic sausage roll flavour that we know and love. Trust me, even the black pudding haters in your family will love this recipe!
Read on for the method, and don’t forget to leave your thoughts in the comments below!
Method
Follow these steps to make our Black Pudding Sausage Rolls
Start by preheating your oven to 200°C. To prepare the black pudding sausage roll filling, remove the casings from the pork sausages and place the meat in a large mixing bowl. Dice the black pudding into small cubes, about 1 cm each, and add them to the sausage meat. Peel, core, and finely dice the apples and add to the bowl (they add a gorgeous hint of sweetness!)
Season the mixture with a tablespoon of wholegrain mustard, a teaspoon of dried rosemary, and a pinch of salt and pepper. Using your hands or a sturdy spoon, combine all the ingredients together.
Now for the fun part! Roll out the puff pastry onto a clean surface and cut it lengthwise into two even strips. Divide the filling mixture into two portions and shape each into a long sausage shape, running the length of each pastry strip.
Place each sausage mixture along one edge of the pastry, then gently roll the pastry around the filling. Press the edges together with a fork to seal shut.
Top Tip: Wet your hands before handling the sausage roll filling as this will prevent the mixture sticking to your hands!
Once you’ve created the black pudding sausage rolls, slice each into individual portions. We managed to get over 24 rolls out of our two logs, but you can make fewer longer rolls if you prefer. Give each roll a quick egg wash, before sprinkling with flaky sea salt (we used Malton salt!) and the rest of your dried rosemary.
Bake them in your preheated oven for 15-18 minutes, or until golden brown.
Arrange your finished black pudding & apple sausage rolls on a serving platter, and eat them whilst still warm. We’d also recommend serving them alongside a bowl of tangy onion chutney, apple sauce, or even a dollop of mustard for dipping. Enjoy!
Tasty Nibbles from Savery Grazing
We think you’ll absolutely love eating these delicious black pudding sausage rolls, perfect for sharing with friends at your next celebration. Plus, they are great for making ahead of time!
For more mouth-watering recipes, be sure to check out our blog and follow us on Instagram or Facebook. If you have any questions or would like a quote for our catering services, feel free to reach out to our team. Don’t forget to share your thoughts in the comments below!
Frequently Asked Questions
Can I Make Black Pudding Sausage Rolls Ahead of Time?
Yes, absolutely! Whilst they are definitely best served fresh straight from the oven, you can cook the rolls in advance and store them in the fridge for 2-3 days. They can also be frozen before baking. If baking from frozen, simply add about 5-7 extra minutes to the cooking time for the perfect golden finish.
How Should I Store Leftovers?
Leftovers can be kept in an airtight container in the fridge for up to three days. To reheat, warm them in the oven for 5–10 minutes. This should help to crisp the pastry back up.
What’s a Good Substitute for Black Pudding?
If you have a family member or friend that doesn’t like black pudding, you could instead swap the pudding out for finely chopped bacon, or even chorizo (take a look at our chorizo sausage roll recipe!).
Which Black Pudding Works Best?
Opt for the highest-quality black pudding you can find, ideally one from a local farm or butchers. This will give you the deepest, richest flavours in your sausage rolls. However, if you’re on a budget, shop-bough black pudding will still be delicious!
Can I Use White Pudding Instead of Black Pudding?
Yes, white pudding can be used as a substitute for black pudding in sausage rolls. Whilst both are traditional British puddings, the flavour and texture will differ slightly.
White pudding is made without blood, which gives it a milder, slightly sweeter flavour compared to the richer, earthier taste of black pudding. If you prefer a subtler flavour or want a lighter option, white pudding makes a great alternative. The texture will still be hearty and satisfying, but the rolls will have a less intense savoury depth.
Comments