Black Pudding Sausage Rolls
Black Pudding Sausage Rolls are the perfect way to highlight the amazing quality produce of Scotland. 'Cause you can use either haggis or black pudding and they work perfectly either way - what gets your vote?!
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, 220C conventional, 425F or Gas Mark 7
- 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
Notes
Mustard: English mustard is hotter than wholegrain, so I would reduce the quantity by half (unless you want the added heat), but Dijon would be a good alternative.
Egg Glaze: if you have an egg allergy, you can substitute egg for milk, although it won't have a perfect golden finish.
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)
Nutrition
Calories: 334kcalCarbohydrates: 19gProtein: 9gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 38mgSodium: 328mgPotassium: 122mgFiber: 1gSugar: 0.4gVitamin A: 56IUVitamin C: 1mgCalcium: 14mgIron: 2mg
Tried this recipe?Let us know how it was!