We’re fully into the festive spirit right now. You know when you reach that point in the year where full meals are off the table, and everything is just nibbles. There are plates of cheese, more varieties of cracker then you can shake a stick at, people squabbling over who’s hogging the bloody Twiglets, and of course an absurd, wild array of finger food. Today I’m giving you black pudding sausage rolls to add to the buffet table.
The cranberry sauce we made the other day is getting another outing, we’ve already been tres inventive and added it to some spicy, Korean inspired sprouts. Today though, we’re making traditional British fayre, and what’s more British than black pudding and sausage rolls?
This is my first post that contains meat in a while, since those Steak + Stilton Pies back in October. The move towards eating less meat has been a success, to be honest. To prove my commitment to you – there’s also a recipe for vegan sausage rolls on the way.
For this recipe you will need:
- A pack of 8 sausages – or 450 grams of sausage meat. We’re going to remove the sausage meat from the skin, so don’t think I’ve lost it.
- 100 grams of black pudding – did you know that Black Pudding is considered a delicacy, as well as being highly controversial?
- Approximately six tablespoons of cranberry sauce – this really does depend on how liberally you apply it, obviously.
- One tablespoon of dried sage
- 375 grams of store-bought puff pastry – or you can make your own.
- One egg – for giving those gorgeous, flakey pork parcels a lovely shine.
If you’re looking to make your own puff I stumbled across this recipe from Christina at Dessert for Two that claims it can be made in just 15 MINUTES, that’s a wild concept to me, and I’m going to have to give it a go. I haven’t done it yet, so I can’t vouch for her. Adding it to my to-do list right now!
If you’re in no rush and have a whole bunch of time, you could check out Dini’s recipe for rough puff pastry over on The Flavour Bender. As she points out, homemade pastry does taste infinitely better than the store-bought stuff. That’s that then. Homemade pastry is going on my 2021 list of things to do.
Tips and substitutions
- I’d strongly advise cutting the pastry into three, equal-sized, pieces before layering up the cranberry and meat onto it. On my first attempt, I ended up with 8 sausage rolls because I tried to go for it by eye. So, chop your pastry into three width-ways before you make the same mistake as I.
- To assemble the sausage rolls place the mixture at least a finger width from one edge (on top of the cranberry sauce) brush the opposite edge with water (or milk) and make sure you seal by applying pressure or pinching the pastry closed. You don’t want to lose that filling now do you?
- After you have rolled, chopped and scored your black pudding sausage rolls, you may freeze them. The easiest way to do this is to place them on a baking tray, lined with parchment paper, and wrap with cling film. Once they are frozen solid, remove them from the baking tray, and place into either a freezer bag or freezer-safe container.
- Not a fan of cranberry sauce? Try replacing it with Apple Sauce, a small swoosh of mustard, or just omitting it altogether.
How to make easy pork and black pudding sausage rolls
These black pudding sausage rolls are a BREEZE to make – even if you might end up having to get your hands dirty.
Start by squeezing the sausage meat out of the sausage skins into a mixing bowl. If there is a knot as the end, chop that off with a pair of kitchen scissors. Use your thumb and index finger and squeeze from top to bottom until all the sausage meat has been removed.
Next, we need to finely chop the black pudding and add that to the mix. I like to have variety in the coarseness of the chop. Biting into a bit chunk of black pudding whilst devouring these, still warm from the oven, is absolute GOALS. Add the chopped blood sausage into the bowl with the sausage meat, add the sage and season with salt and pepper.
At this point you COULD stir with a spatula, but where’s the fun in that? Get your hands in and mix until throughly combined.
Finally, it’s time to assemble. Unroll the puff pastry (or roll it out if you made your own, show off) and cut into three. Set aside two, and bring in one to work with.
Spread a couple of tablespoons of cranberry sauce closer to one edge, lengthways. Next, layer the pork and black pudding mixture of top, in a sausage shape, and brush the opposite edge with water. Tightly roll the pastry around the filling, and pinch to close. This BIG sausage log can now be cut into four pieces. Repeat this step two more times.
I like to score my sausage rolls because I think it looks nice and also because it allows steam to escape which means a much nicer CRUNCH. Gently cut across your sausage rolls, at an angle to pierce the pastry. If you’re planning on freezing the sausage rolls, this is the step at which to do so.
Brush the cut and scored sausage rolls with beaten egg, and bake in a preheated oven for 20 – 25 minutes at 190 degrees until the pastry is golden and flakey and the sausage meat is cooked through.
Remove them from the oven, allow to cool just a touch and serve. These are best served with a nose numbing dollop of English mustard.
Share & Subscribe
That’s all for today – I hope you enjoy your tasty sausage rolls.
If you enjoyed this recipe, please consider subscribing to my fairly irregular newsletter – I’ll get the hang of all this multitasking one day, and it’ll be worth the wait. You can get me over on Instagram too – I’m a bit better at that than I am newslettering.
Have a great day and I’ll catch you soon!
Black Pudding Sausage Rolls with Cranberry Sauce
- 450 g Pork Sausages An 8 pack is perfect
- 100 g Black Pudding
- 6 tbsp Cranberry Sauce
- 1 tbsp Dried Sage
- 375 g Puff Pastry
- 1 large Egg
- Pre-heat oven to 190°C, line a baking tray with baking paper and set aside
- Remove the sausage meat from the sausage skins and place in a bowl. Finely chop the black pudding and add that to the sausage meat, along with the dried sage.
- Unroll the pastry and place on a lightly floured work surface, cut the pastry into three equal-sized pieces. Set aside two.
- Spread two tablespoons of cranberry sauce closer to one edge of the pastry (lengthways). Place one third of the sausage mix on top of the cranberry sauce.
- Brush the opposite edge with water or milk, tightly roll and pinch to seal.
- Cut the sausage roll log into four (or smaller if you prefer), score the top of the pastry to release steam. Place the sausage rolls on the prepared baking tray.
- Repeat with remaining pastry, sausage mixture and cranberry sauce.
- Brush the top of the sausage rolls with a beaten egg, and then bake for 20 – 25 minutes until the pastry is golden and flakey and the sausage meat is cooked through.
- Allow to cool slightly before serving with your favourite mustard.
To Freeze or cook from frozen
- You can freeze these sausage rolls after Step 7, to do so – place the sausage rolls on a lined baking tray and wrap with tin cling film. Once the sausage rolls are frozen solid, you can transfer them to a freezer bag, or freezer-safe container
- To cook from frozen preheat your oven to 180°C, place the black pudding sausage rolls on a lined baking tray, brush with a beaten edge and cook for 30 – 35 minutes until the pastry is golden and flakey and the sausage meat is cooked through.