Something is amazing about homemade sausage rolls — crisp, golden pastry with a hearty meaty filling – one is never enough.
These black pudding sausage rolls are my take on a pub classic, adding a touch of indulgence that makes them just as perfect for lazy weekend brunches as they are for Christmas party platters.
I first made these on a December afternoon when I fancied something easy but special — a bit of festive flavour without going full-on turkey and trimmings. The result? Rich sausage and black pudding wrapped in buttery puff pastry, baked to a golden, flaky finish. They are a favourite in my home — and with one simple twist (a touch of Stilton), they transform into an irresistible festive treat.
Why You’ll Love This Recipe
- A quick homemade party snack using ready-rolled puff pastry.
- The perfect balance of rich, savoury flavour from sausage and black pudding.
- Freezer-friendly – ideal for prepping ahead of Christmas.
- Simple to adapt: make the classic version or add Stilton for a festive twist.
- Great for buffets, brunches, or served warm from the oven on a cosy night in.
If you’ve never cooked with it before, black pudding is a rich, spiced blood sausage that adds incredible depth to savoury dishes.
If you love cosy winter food, you’ll enjoy my Butter Beans Curry with Ras el Hanout too — both make perfect dishes for the colder months
Ingredients You’ll Need
For the Classic Black Pudding Sausage Rolls
- 300 g good-quality sausage meat (or sausages, skins removed)
- 300 g black pudding, crumbled
- 320g ready-rolled sheet of all-butter puff pastry
- 1 grated pear (I used conference)
- 1 tsp fresh thyme (chopped)
- 1 egg, beaten (for egg wash)
- 1 egg yolk
- 1 tsp salt
- 1 tsp black pepper
- 1 large minced garlic clove
- 2 tbsp dijon mustard
For the Festive Stilton Twist
- 60 g Stilton or other blue cheese, crumbled
- Optional: 1 tbsp chopped walnuts or dried cranberries
I usually make a mix of savoury and sweet for guests — these sausage rolls and my Caramelized Banana Tart are always crowd-pleasers.
From My Kitchen
I usually go for a 1:1 ratio of sausage meat to black pudding — I like a nice, rich sausage roll, but you can use a 2:1 ratio if you prefer, so the black pudding isn’t as prominent.
The pear is optional but adds a lovely sweetness that balances the richness, and the herbs make it smell like a proper Sunday roast while it bakes.
How To Make Black Pudding Sausage Rolls
- Make the Filling
In a large bowl, combine the sausage meat, crumbled black pudding, seasoning, pear and herbs and egg yolk.
Your hands are your best tool here to mix gently until everything is just combined — don’t overwork it, or it’ll turn dense.
- Prepare the Pastry
Unroll the puff pastry and lay it flat on a lightly floured surface. I like to roll it out slightly longer and wider to allow for the folding over the sausage filling, around an inch each way. Cut the pastry lengthwise into two long pieces.
- Brush with mustard
Brush a tablespoon of mustard down the middle of each piece of pastry
- Add the sausage meat filling
Spoon the filling slightly off-centre down the pastry to allow for folding the pastry over. I like to then slightly moisten my hands and shape the sausage meat into a log.
- Brush with egg & fold
Brush the side nearest to you with beaten egg and fold the pastry over the filling towards you. You can just press down to seal the pastry or use a fork like I do to create a patterned crimp.
- Chill & slice
Place the roll on a baking tray and let the log set up in the fridge for 30 minutes. This will help the rolls keep their shape, and it’s easier to cut them doing this too.
- Slice and egg wash
Once chilled, slice the log into rolls. You can choose the size, but I cut each log into 4 good-sized sausage rolls. Brush with egg wash.
- Bake
Bake in a preheated oven at 200°C for around 25 minutes until cooked through and golden and crisp. Let the rolls cool slightly before serving as they will be piping hot!
Festive Stilton & Black Pudding Sausage Rolls
For Christmas, take these sausage rolls up a notch by crumbling Stilton into the filling.
The creamy, tangy cheese melts into the sausage mixture, giving it a lovely festive flavour that feels right at home on a Christmas buffet.
For a little something extra, stir through a few chopped walnuts or dried cranberries — the nuts add crunch while the cranberries bring a subtle sweetness that cuts through the richness. I would skip adding the grated pear if you are adding the cranberries.
You can also shape the roll into a mini sausage wreath before baking for a centrepiece-style presentation — shape the filled pastry log into a ring, seal the edges, score gently, and bake until golden.
Serve warm with cranberry chutney or spiced apple sauce for an instant festive win.
Tips from My Kitchen
- Keep it cold: The key to flaky pastry is temperature. If your kitchen is warm, chill both the pastry and the filling before assembling.
- Don’t overfill: It’s tempting, but too much filling will cause the pastry to burst open as it bakes.
- Seal properly: Use a fork or pinch the edges firmly to stop the filling escaping.
- Add flavour layers: Try brushing a thin layer of chutney on the pastry before adding the filling for an extra burst of flavour.
- Bake on a hot tray: Preheat your baking sheet in the oven — it helps the bottoms cook crisp and prevents sogginess.
- For a glossy finish: Brush with egg yolk mixed with a little milk or honey — it gives a gorgeous golden sheen.
- Freeze before baking: Perfect if you’re prepping for a party — bake straight from frozen with an extra few minutes.
- For the festive version: Use Stilton sparingly — a little goes a long way. Too much can make the filling overly salty.
What Could Go Wrong (and How to Fix It)
- Pastry turns soggy:
This usually happens if the filling is too wet or the rolls aren’t chilled before baking. Try chilling longer next time, or add a spoonful of breadcrumbs to the filling.
Baking on a hot tray also helps crisp the base. - Filling crumbles apart:
Black pudding can be crumbly on its own. Mixing it with sausage meat gives structure. - Pastry splits open:
This happens if it’s overfilled or not sealed tightly. Press down with a fork. You can also try cutting vents in the pastry to allow for steam to escape – I don’t do this and haven’t had a problem with split pastry. - Pastry undercooked on the bottom:
Your oven might run cool — increase baking time slightly or use the bottom rack for the last 5 minutes to crisp the base. - Too rich or salty:
Add grated apple/pear, onion, or cranberries next time to balance the saltiness. Stilton, in particular, needs a touch of sweetness alongside it - Squeeze excess moisture from grated pear: When you grate your pear, a lot of juice can come from the flesh. Squeeze off the excess so that your sausage roll filling doesn’t get too wet and cause soggy sausage rolls.
Make-Ahead, Freezing & Reheating Tips
- To freeze (unbaked): Place on a tray until solid, then transfer to a freezer bag. Bake straight from frozen at 200 °C, adding 5–7 minutes.
- To freeze (baked): Let cool completely, then freeze for up to 2 months. Reheat at 180 °C for 10 minutes to crisp up.
- To refrigerate: Store cooked rolls in an airtight container for 3 days.
Perfect for making in batches before Christmas and baking fresh on the day.
Serving Suggestions
- Serve warm with mustard mayo, apple chutney, or cranberry sauce.
- Arrange on a platter with sprigs of rosemary for a festive touch.
- Pair with a pint (Guinness preferred) or a glass of mulled wine — both work a treat.
- Delicious hot from the oven or cold as part of a Boxing Day spread.
Looking for more festive or winter recipes? Visit my Breakfast & Brunch Hub
Black Pudding Sausage Rolls (With a Festive Stilton Twist Option!)
Equipment
- 1 large glass bowl
- 1 box grater
- 1 baking tray
- 1 Rolling Pin
- 1 chefs knife
Instructions
- In a large bowl, combine the sausage meat, crumbled black pudding, seasoning, pear and herbs and egg yolk.Your hands are your best tool here to mix gently until everything is just combined — don’t overwork it, or it’ll turn dense.
- Unroll the puff pastry and lay it flat on a lightly floured surface. I like to roll it out slightly longer and wider to allow for the folding over the sausage filling, around an inch each way. Cut the pastry lengthwise into two long pieces
- Brush a tablespoon of mustard down the middle of each piece of pastry
- Spoon the filling slightly off-centre down the pastry to allow for folding the pastry over. I like to then slightly moisten my hands and shape the sausage meat into a log.
- Brush the side nearest to you with beaten egg and fold the pastry over the filling towards you. You can just press down to seal the pastry or use a fork like I do to create a patterned crimp.
- Place the roll on a baking tray and let the log set up in the fridge for 30 minutes. This will help the rolls keep their shape, and it's easier to cut them doing this too.
- Once chilled, slice the log into rolls. You can choose the size, but I cut each log into 4 good-sized sausage rolls. Brush with egg wash.
- Bake in a preheated oven at 200°C for around 25 minutes until cooked through and golden and crisp. Let the rolls cool slightly before serving as they will be piping hot!
More Recipes You’ll Love
- Breakfast Hub
- No-Bake Desserts Hub (for those festive sweet treats after savouries)
- Puff Pastry Twists with Chocolate (for dessert balance!)
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.