From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

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Address:   Cork, ireland

Clara Cooks

Black Pudding & Pork Sausage Rolls

Who doesn’t love a sausage roll? I’ve played around with a number of different ingredients and this recipe is definitely my favourite. 


  • 320-350g ready-rolled puff pastry
  • 400g good quality sausage meat
  • 200g skinned and chopped black pudding
  • 1 tbsp chopped fresh rosemary
  • 1 Apple grated
  • 50g finely chopped toasted walnuts
  • A big pinch of ground mace or nutmeg
  • A big pinch of salt and lots of pepper
  • 1free-range beaten eggs


  1. Unroll the pastry and cut it in half lengthways.
  2. Roll out to get extra length
  3. Mix the sausage meat with the black pudding, rosemary, walnuts, grated apple and mace (or nutmeg if using) salt and pepper.
  4. Mix well with your hands then shape into 2 cylinders the same length as the pastry strips.
  5. Lay a cylinder down the centre of each strip, brush one long edge with the beaten egg, fold the pastry over the filling and press the edges together, then crimp with a fork and seal.
  6. Cut each one into 10 equal lengths. Put on a baking paper-lined baking tray and brush with more beaten egg. 
  7. Bake at 200°C/180°C fan/gas 6 for 25/30 minutes or until puffed up and richly golden.
  8. Cool for 5 min and serve warm

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