Charlie Barley's Black Pudding & Sausage Roll

Type:Craft, Baking & Confectionary

Pork Sausage and Black Pudding Roll © Euan Anderson


Hebridean Baker Recipe for Pork and Black Pudding Sausage Rolls

After a night of ceilidh dancing on Hogmanay, you’ll need a pre-made post-midnight snack for the revellers. These sausage rolls with black pudding will go down a treat!

For the rough puff pastry

350g plain flour

175g butter

Pinch of salt

3–4 tablespoons cold water

Egg wash (beaten egg with a splash of milk)


For the filling

250g black pudding

750g pork sausage meat

1 teaspoon dried thyme

1 teaspoon chopped sage leaves

1 teaspoon salt

1 teaspoon Worcestershire Sauce

Freshly ground black pepper


Top with a handful of pumpkin seeds

Cut your cold butter into cubes and combine with the flour and salt in a bowl. A tablespoon at a time, add water until you have a firm dough.

Flour your work surface and roll out the dough into a 1cm thick rectangle. Now fold the shorter ends into the middle and give it a quarter turn. Roll again and repeat this four more times. Wrap the pastry in cling film, then place in the fridge for 1 hour.

To make the filling, place all the ingredients, except the black pudding, into a large bowl. Squish it all together with your hands.

Roll out the pastry on a floured surface to an rectangle, roughly 50 x 15cm and 4mm thick. Spoon the sausage meat on the long side of the pastry, about 5cm in from the edge and squeeze it together to make a sausage shape.  Cut the black pudding into 1cm sticks and lay on top of the sausage meat. Brush the pastry edge with egg wash and fold the other side of the pastry over the top of the filling. Squeeze the edges together to create a sealed join of pastry.

Brush the pastry with the egg wash, scatter pumpkin seeds, before placing in the fridge to chill for 15 minutes.

Preheat the oven to 180°C/350f

Using a sharp knife, slice the roll into 8 and lay on a line baking tray. Bake in the oven for 35–40 minutes, until golden brown. Remove the sausage rolls from the tray and cool on a wire rack. These are delicious warm or cold!

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