Black pudding, apple and cranberry sausage rolls
One of my favourite appetisers to make are sausage rolls. They can be so easily adapted to whichever season you’re in. For my Winter/Christmas version I decided to replace the usual pork sausage meat by black pudding from Whelan’s Butchers in Clonmel. I also added some apple and cranberry for that extra Winter flavour.
Another reason why I like making these, is because they are just so easy to make. These ones are a bit messier than usual though. The black pudding will stain your hands when rolling up your sausage rolls. But once they are baked in the oven you can’t really tell anymore so your guests won’t be able to see it anyway.
I loved these little sausage rolls so much that I’m going to be bringing some Irish black pudding home with me to Belgium for Christmas, so I can make it for my family! We do have “beuling” in Belgium as well, but it doesn’t have the grains/texture or flavour compared to the Irish one.
Because of the cranberry and apple inside, they are quite juicy and not dry at all. However, you can serve them with some ketchup or some Ballymaloe relish if you’d like of course.
|300g black pudding|
|320g puff pastry (rectangle)|
|1 large red apple|
|100g cranberry jam or jelly|
|handful of black sesame seeds or chia seeds|