Most in Scotland are familiar with black pudding, but in The Stornoway Black Pudding Bible, author Seumas MacInnes challenges us to look beyond the horizon at new and exciting ways to use this humble but delicious ingredient. The importance of good quality black pudding is key, and Seumas says ‘My black pudding of choice now comes from
Macleod and Macleod of Stornoway, a family butcher who has supplied it to the people of Lewis for almost 80
years. It’s not a bad track record: the islanders eat a lot of meat and they have high standards – so if you are cooking
with black pudding, buy the very best.’ As the weather begins to warm up, make black pudding sausage rolls your new picnic basket staple.
Black Pudding Sausage Rolls
3 sheets of ready-rolled puff pastry
2 free-range eggs, lightly beaten
600g sausage meat (I usually de-skin good butcher sausages)
200g black pudding, crumbled
2 tablespoons fresh breadcrumbs
3 tablespoons chopped parsley
Pre-heat the oven to 200°C/400°F/gas mark 6, and lightly grease a baking sheet.
Cut the pastry sheets in half and lightly brush the edges with some of the beaten egg. Set aside half of the remaining beaten egg and add the rest to a bowl with all the other ingredients and mix well. Divide the mixture into 6 even portions.
Pipe or spoon the filling down the centre of each piece of pastry, then brush the edges with some of the egg wash. Fold the pastry over the filling, overlapping the edges, and place the join underneath. Brush the rolls with more egg, then cut each into 6 short pieces.
Cut two small slashes on top of each roll, place on the baking trays and bake for 15 minutes.
Reduce the oven temperature to 180°C/350°F/gas mark 4 and bake for another 10–15 minutes or until puffed and golden.