It seems there’s a day for everything at the moment. One day that did surprise me was Black Pudding Day on 24th October, nope I’m not complaining at this – I love black pudding. So when the lovely people from Irelands Clonakilty sent me a little ‘food hamper’ and challenged me to make something black pudding based. After a bit of thinking, I came up with something very easy that suits this time of year – Clonakilty Black Pudding Sausage Rolls.
So why did I choose sausage rolls?
They’re so bloomin’ simple to make. Sausage rolls are one of those things that you can dress up or down, seriously have to seen how fancy they can be?!
It’s that time of year, when you crave comfort food. There’s halloween, bonfire night and of course, (dare I say it? Y’know the C word…) Christmas coming up and these little tasty morsels are quick to make and freezable. I say freezable but I could eat them all in one sitting!
Recipe: Clonakilty Black Pudding Sausage Rolls
Set oven to Gas Mark 6, Electric 200, Fan 180
- 6 Clonakilty Traditional Irish Pork Sausages, skins removed
- 1 Clonakilty Black Pudding, skin removed
- 6 tablespoons of Tomato Chutney, I made my own – the recipe can be found here
- 1x 320g sheet of puff pastry
- 1 egg, beaten
- 1 tablespoon of sesame seeds – optional
- Mix the sausage meat and crumbled black pudding together in a bowl
- Unroll the pastry and cut in half length ways
- Cover one edge of the pastry with tomato chutney – lengthways.
- Half the sausage meat and black pudding mix and place along the edge of the pastry in a long roll
- Tightly roll up the meat in the pastry, finishing with the join underneath. Press lightly to seal the join. Brush all over with the egg and sprinkle with the sesame seeds.
- Cut each roll into either small rolls or into 4 bigger roles.
- Place rolls on greaseproof paper, spread out well and bake for 15-20 minutes or until golden brown
Serve with more tomato chutney and eat either hot or cold.
These sausage rolls are freezeable, so you could make a big batch and enjoy whenever!
Twists on this recipe include:
- Swapping the tomato chutney for whole grain mustard
- Add paprika into the sausage mix for a more Spanish style roll
- If you don’t have any puff pastry, then mix the sausage and black pudding mix with boiled eggs, roll into balls then breadcrumb them, place into the oven for around 20 minutes and hey presto savoury eggs – I did this with the left over mix I had, and they were great!
How did they taste?
Absolutely delicious! Of course, I am going to say this but with some black pudding and sausages a lot of fat can come out, there was very little with the Clonakilty brand. The sausages were tasty and the black pudding was flavoursome. I’m not quite sure what the flavour coming from the black pudding was, this is due to a secret spice recipe that has been used since the 1880’s!
Where can I find Clonakilty products?
Check out the Clonakilty website, for the full range of products, recipe ideas and where to buy from.