Black Pudding Sausage Roll

Sue Lawrence’s Black Pudding “Sausage Rolls”

This recipe is one of Sue’s tasty party pieces from her latest book “Scottish Baking” published by Birlinn. The rolls are ideal for small nibbles at parties or could even be served as a more substantial meal for hungry guests.


approx. 400g/ 14 oz black pudding
375g pack of ready-rolled puff pastry
Dijon mustard
1 medium egg, beaten


Cut the puddings in half lengthways then into long quarters.
Place the sheet of pastry onto a board.
Spread three lines of mustard down the middle and lay the puddings on top : you will need to cut and shape a bit. What you are trying to create is three long rolls.
Dab some milk round the edges of each bit of pastry and bring the pastry edges together.
Cut along the edge so you have three rolls.

Then place the rolls, messy join-side underneath, on a baking tray lined with baking parchment.
Brush the tops with beaten egg then chill well, retaining the remaining egg.
A double brush of egg ensures a wonderful golden crust with a truly glossy sheen.

Remove from the fridge and re-brush with the remaining egg.
Bake in a preheated oven (200C / 400F / Gas6) for 20 – 25 minutes or until golden brown and crispy.
Remove to a paper towel-lined board (to absorb any grease) and leave until cold before cutting into small pieces.
Reheat before serving.

Want to try this recipe for yourself? Buy your black pudding here.

Scottish Baking

Many thanks to Sue Lawrence for sharing this recipe.
Follow Sue on Twitter.

Scottish Baking by Sue Lawrence is available now from all good bookshops and online. Buy the book here.

Posted in Partners, Pork Recipes, Recipes, Sausages Recipes.

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