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Clonakilty Blackpudding “sausage roll” with a mustard cream sauce

This is the perfect meal to warm you up on a winter’s day. The mustard sauce is optional and can be replaced with tomato sauce or your favourite dips, allowing you to enjoy this fabulous treat your own way! Simple to make, Clonakilty Blackpudding ‘sausage rolls’ are a delicious twist on your average sausage roll and are great fun for all the family to make.

Serves 2

Ingredients

  • 2 medium onions
  • A little rapeseed oil
  • 2 sprigs of thyme
  • A bay leaf
  • 200g puff pastry
  • 2 x 200g Clonakilty Blackpudding
  • An egg (beaten)

For the mustard sauce:

  • 150ml of cream
  • 2 sprigs of thyme
  • 2 tsp of grain mustard
  • Chopped parsley

Method

1. Heat the oven to 200C/gas mark 6.

2. Peel the onions and slice them thinly.

3. Pour the oil into a shallow pan, warm over a moderate heat, add the sliced onions, then season with the thyme leaves, pulled from their stalks, and a little black pepper.

4. Add the bay leaf and let the onions cook, with the occasional stir, until they are completely soft and a pale gold. They should be soft enough for you to crush them between your fingers.

5. Cut the pastry into two equal pieces.

6. Roll each one into a rectangle large enough to wrap the pudding in.

7. Divide the onions between the two pieces of pastry.

8. Place a Clonakilty Blackpudding on each and brush the edges of the pastry with some of the beaten egg.

9. Fold over to make a parcel. Crimp the edges to seal the pastry, then transfer to a baking sheet.

10. Brush with a little beaten egg, make three small holes in the top to let the steam out, and bake for approximately 30 minutes, until golden. 

11. Serve with the mustard cream sauce.

For the mustard sauce:

1. Warm 150ml of cream in a small saucepan with 2 sprigs of thyme and 2 tsp of grain mustard.

2. When the sauce is thoroughly hot but not boiling, add chopped parsley.

3. Season carefully, and serve with the just hot out of the oven Clonakilty Blackpudding ‘sausage’ rolls.

Adapted from Nigel Slater's  recipe.

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
Head Office:
 
Sales & Production:

Registered in Ireland No. 137198.

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