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Black pudding sausage roll
I discovered black pudding sausage rolls at a bakery in Edinburgh during a trip where I resolved to actually stop buying pre-made everything. The pastry was shatteringly flaky and the puddings gave it an earthy, iron-rich backbone that made every bite feel substantial.The recipe earns its spot because it delivers restaurant-level flavor with minimal effort—just roll, slice, and bake. I usually make a double batch on lazy Sundays when I have more time than energy, then freeze half for future breakfasts or quick lunches. The secret is getting the pastry as cold as possible before rolling; if you let it warm up at any point, those layers won't puff properly.
Ingredients
Method
- Prep the oven and pan. Heat your oven to 200°C/400°F. Line a large baking tray with parchment paper and set aside.
- Cook the black pudding. Heat olive oil in a large non-stick frying pan over medium heat. Add the cubed black pudding and cook for about 5 minutes, turning occasionally, until golden brown on all sides and slightly crisp around the edges. Transfer to a bowl and let cool for 3-4 minutes.
- Mix the filling. Once warm (not hot), stir in the beaten eggs, thyme, nutmeg, salt, and pepper. The mixture should hold together when pressed but still look loose enough to spread easily. If it seems too dry, add another egg yolk; if too wet, let it cool a bit longer before rolling.
- Roll out the pastry. Lightly flour your work surface and rolling pin. Roll the puff pastry into a rectangle roughly 30cm x 25cm (about 12 x 10 inches) — you want it thin enough to cook through but thick enough to hold its shape.
- Fill and roll. Spread the black pudding mixture evenly over half of the pastry, leaving about 2cm along one long edge plain. Brush that bare edge with beaten egg. Starting from the filled side, gently roll the pastry toward the empty edge so you create a tight cylinder. Press the seam down firmly to seal.
- Score and chill. Using a sharp knife, score the top of the rolled pastry at 2-3cm intervals (don't cut all the way through — just deep enough to show your intention). Place in the fridge for 10 minutes while you finish prepping; this helps the layers set before baking.
- Brush and bake. Brush the entire surface with beaten egg yolk mixture until glossy. Bake for 25-30 minutes until golden brown and puffed, rotating halfway through for even browning. The pastry should be firm to touch and well-risen.
- Rest before slicing. Let cool on the tray for 5 minutes (this is important — hot rolls will fall apart when sliced). Cut into pieces at your scored lines or wherever you prefer and serve warm.
Nutrition
Notes
Storage: Keeps in the fridge for up to 3 days or freezes beautifully for up to a month. Reheat frozen rolls straight from the freezer at 180°C/350°F for about 20 minutes, or refresh refrigerated ones at 200°C/400°F for 8-10 minutes until warm through and crispy.
Serving suggestions: Serve with a simple mustard sauce (mix 2 tbsp Dijon mustard with 1 tsp honey and a splash of vinegar), alongside pickles, or simply on their own with buttered toast for a proper English breakfast. Leftover filling makes great fried rice additions too.
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