SculleryMade Spiced Sausage Rolls

Pork, cinnamon and nutmeg. This simple recipe puts a warm and spicy twist on the humble sausage roll, an age-old savoury favourite. I first made these last year during a visit home to Ireland from Australia. I wanted to have proper black pudding but wasn’t hungry enough for a Fry-up and I washed them down with my Dad’s Mac’s Armagh Cider for a perfect pairing of pork and apple.

I’ve used SculleryMade Belfast Black Pudding, although if you can’t get your hands on this you could use Rosscarbery’s Black Pudding from Co. Cork, or Clonakilty Black Pudding, also from Co. Cork. The main thing is that your black pudding needs to be soft enough to blend well through the sausage meat. The folks up in the north coast smokehouse do a great beech wood smoked sea salt, available online from Indie Fude. For this recipe, I used shop-bought pastry, because life is too short to be rolling and folding and rolling some more!


Spiced Sausage Rolls


1 pack of rolled puff pastry

350g sausage meat

175g black pudding meat

1tsp nutmeg

½ tsp cinnamon

Egg wash

Finely chopped pistachios

Smoked sea salt


Combine the meat and spices in a bowl and mix thoroughly.

Cut the pastry in half and fill a line of spicy meat along the centre of both halves.Spiced Sassige 3

Wash the pastry on either side of the meat with egg wash and fold the pastry to seal the roll.

Cut individual sausage rolls 1.5 inches thick and place seal-side down on a baking tray lined with grease-proof paper.

Spiced Sassige 4

Brush the sausage rolls with egg wash and sprinkle with pistachio nuts and smoked sea salt.

Spiced Sassige 2

Cook in a pre-heated oven @180°C for 25 mins or until pastry is golden.

Spiced Sassige Rolls

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For more recipe ideas using local ingredients check out our blog 

Belfast Black Pudding is available from SculleryMade regularly at Inns Market on the last Saturday of every month.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: