These Scottish Black Pudding sausage rolls are the perfect snack, party food or picnic treat; sure to impress anyone who eats them! They can be made in advance, frozen raw or cooked and the ingredients are also easily substituted (e..g black pudding for haggis) to suit preferences.
Once you've made these Black Pudding Sausage Rolls, it'll be hard to return to your basic version!
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Anytime anyone is having a party or gathering - I offer to bring these Black Pudding Sausage Rolls. They’re the perfect bite sized piece of classic picnic snack combined with Scottish heritage.
What is Black Pudding?
Black pudding is a national food of the United Kingdom (specifically Scotland, Northern England and Ireland), similar to blood pudding.
When animals are slaughtered, blood is something from this process that spoils quickly. And as such, not to waste anything, a recipe was created to utilise the blood using oatmeal, suet and herbs (similar to the Scottish national dish of haggis which utilises offal from animals alongside oatmeal, suet and herbs).
Until at least the 19th century, cow or sheep blood was the usual basis for black puddings in Scotland; Jamieson's Scottish dictionary defined "black pudding" as "a pudding made of the blood of a cow or sheep". But it is typically made using pigs blood nowadays.
Black Pudding is one of the pillars of Scottish cuisine, made from:
- Suet (typically beef suet, which is animal fat)
- Vegetable Fat
- Oatmeal
- Pork Blood (this is what gives it it’s black colour)
- Onions
- Salt
- Spices
Ingredients for Black Pudding Sausage Rolls
Sausage Meat Mixture
- Sausage Meat: I buy pork sausage meat (de-cased) from the supermarket but you can also de-case any sausages you know you like and use them (albeit there is more work invovled).
- Black Pudding or Haggis: As mentioned above, I recommend using Charles Macleod Stornoway Black Pudding - it's my favourite from the island and I always stock up whenever I'm there. Alternatively you can also purchase from various stockists within the UK. Or I would recommend McCaskie's Award Winning Haggis if opting for haggis as an option.You can purchase haggis or black pudding and freeze it until you use it. As long as you defrost and cook it within 3 months.
- Garlic: I use fresh garlic as it is my preference, but you can use 1 teaspoon of garlic puree instead.
- Mustard: wholegrain mustard provides a nice tang alongside some texture of the wholegrains, but dijon mustard is a good alternative if you don’t have any. English mustard is hotter, so if this is all you have, I would reduce the volume used in the recipe to 1 teaspoon only.
- Oregano: dried mixed herbs could be used instead.
- Caramelised Onion Chutney: any sweet chutney could be substituted here (sweet onion relish, chilli jam etc.), but i’ve opted for caramelised onion as its quite a universally available option.
- Salt + Pepper
- Parsley: if you don’t have access to fresh parsley, simply omit it from the recipe.
Other Ingredients
- Puff Pastry: I use Ready Roll puff pastry as it is the perfect size and thickness for making sausages rolls.
- Egg: this can be substituted for milk if needed, but it won’t achieve the strong golden coloured finish unless you use egg
- Sesame Seeds + Poppy Seeds: I use a blend of sesame seeds and poppy seeds, but this is totally optional.
How To Make Black Pudding Sausage Rolls
Pre heat oven to 200C (fan) degrees and take black pudding (or haggis) and sausage meat out of fridge. This allows it to soften and ensures it easier to break up). Add sausage meat to a bowl and break over black pudding.
Add chopped garlic, fresh chopped parsley, wholegrain mustard, dried oregano and caramelised onion.
Then salt + black pepper then mix everything together
Prepare your puff pastry by cutting in half length ways, then place sausage + black pudding mixture in a line down the middle of each long rectangle.
Fold over, so meat is in the middle, then cut into desired size (individual bites or longer rolls, although these will require longer cook time).
Brush pastry with beaten egg wash and sprinkle with poppy and sesame seeds. Cook in oven pre heated oven for 20-22 minutes until golden brown.
Storage and Reheating
How long do the sausage rolls keep in the fridge? Approx. 4-5 days
Then either allow them to come to room temperature before serving, or ideally heat through again slightly using airfryer or oven.
The suet in the black pudding can give the sausage roll a bit of a cooled fat/greasy texture if they aren't heated before being eaten.
Can you freeze the black pudding sausage rolls? You can! I've made these and frozen them to be used when needed, so I have something easy to grab for packed lunches, dinner parties etc.
They will last in the freezer for up to 3 months. Once thoroughly defrosted, heat through until piping hot before serving.
To reheat: either in the oven or airfryer until piping hot throughout.
Other Party Snacks You Might Like
If you love these Black Pudding Sausage rolls then why not try making:
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Black Pudding Sausage Rolls
Ingredients
- 400 g pork sausage meat or de-case your favourite sausages
- 200 g black pudding or haggis
- 2 cloves garlic or 1 teaspoon garlic paste
- 2 teaspoon wholegrain mustard or English or Dijon - see Notes
- 1 teaspoon dried oregano
- 2 tablespoon caramelised onion chutney or sweet onion relish, chilli jam etc.
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 handful parsley
- 1 pack puff pastry ready to roll
- 1 egg or milk - See Notes
- sesame seeds + poppy seeds optional
Instructions
- Pre heat (fan) oven to 200C degrees
- Take black pudding and sausage meat out of fridge at least an hour before you plan to make your mixture, as it allows it to soften (ensures it easier to break up)
- Add 400 g pork sausage meat to a bowl and break over 200 g black pudding (or haggis)
- Add 2 teaspoon wholegrain mustard, 2 tablespoon caramelised onion chutney, 1 teaspoon dried oregano, chopped 2 cloves garlic and chopped 1 handful parsley, 1 teaspoon salt + ½ teaspoon cracked black pepper and mix through
- Optional (but advised): cook a small teaspoon of the raw sausage meat mixture in a frying pan until fully cooked and taste it to ensure its seasoned properly and you like the balance of flavour (add more of individual ingredients if you want)
- Then, prepare your 1 pack puff pastry for the sausage rolls by cutting in half (length ways) so you have two long rectangles
- Place sausage meat mixture in a line down the middle of the long rectangles and fold over so meat is in the middle, pinch closed at the edges using a fork
- Cut into desired size (individual bites or longer rolls - although the longer sausage rolls will require longer cook time)
- Brush pastry with 1 egg (beaten) and sprinkle with sesame seeds + poppy seeds
- Cook in oven for 20 - 22 minutes until golden brown
Sarah Philp says
The best sausage rolls around, constantly requested for gatherings and parties, super easy to make and taste unreal
Claire says
My family loved these and are a regular request for all family get togethers