Looking for some festive menu inspiration? Try these traditional favourites with a Clonakilty twist.

Clonakilty sausage and pudding rolls

These homemade Clonakilty Sausage rolls are a divine combination of Clonakilty Blackpudding, Whitepudding and Ispíní Sausages all wrapped in a light puff pastry. These juicy treats are not only delicious, but they are also incredibly handy. Although they taste best when freshly baked, they can be frozen and defrosted making your life a lot easier when preparing for events in advance.

 (Recipe makes 6)


  • 200g ready-made Jus-Rol puff pastry

  • 50g Clonakilty Blackpudding

  • 50g Clonakilty Whitepudding

  • 4 Clonakilty Ispíní Sausages

  • Pinch of dried thyme

  • Tsp sesame seeds

  • Egg white for brushing


  1. Remove the skin from the sausages and place in a bowl.

  2. Crumble both the black and white pudding into the bowl and sprinkle on a pinch of thyme.

  3. Mash the mix up with a fork.

  4. Cut the pastry into 6 squares.

  5. Place some of the sausage and pudding mix onto each piece of pastry.

  6. Roll the pastry over the mix and once complete, press the raw edge together with a fork to seal the pastry.

  7. Brush each roll with the egg white and sprinkle over the sesame seeds.

  8. Place on an oven tray and bake in the centre of the oven at 180C for 15 to 20 minutes.


Clonakilty Blackpudding, sage and onion stuffing

The possibilities are endless when it comes to making a good homemade stuffing and the subtle spices of the famous Clonakilty Blackpudding add a really nice flavour to any stuffing. This recipe is perfect for Christmas dinner but also works great all year round with chicken or pork.


  • 400g Clonakilty Blackpudding

  • 2 onions (diced)

  • 25g butter

  • 140g breadcrumbs

  • 400g Clonakilty Sausage Meat

  • 1 large Bramley apple


  1. Fry the onion in butter for 5 minutes, then add the apple and cook for a further few minutes.

  2. Cool, then mix with the remaining ingredients and season.

  3. Use the stuffing to stuff the Christmas turkey or goose or place the whole mixture into a loaf tin and bake in the oven for 30 to 40minutes at 180C, slice and serve.

Clonakilty Blackpudding Bruschetta

Simple, yet incredibly delicious, Clonakilty Blackpudding bruschetta is a must have at any party. The beauty of bruschetta is its versatility. You can add pretty much any topping you want and in just a few minutes you’ll have a canapé to suit all your guests.


  • 1 medium baguette

  • 200g Clonakilty Blackpudding

  • 1 pot of cream cheese

  • 6 Clonakilty Mild Cure Rashers

  • Dollop of chutney

  • Olive oil


  1. Heat the olive oil in a pan.

  2. Slice the baguette into thin slices about 1cm thick.

  3. Add the bread to the pan ensuring it soaks up the oil and fry until crisp.

  4. Place in the oven at a very low temperature, just to keep them warm.

  5. Add the Clonakilty Blackpudding to the pan and fry on either side until they begin to turn a golden-brown colour. Remove and add the rashers to the pan.

  6. Remove the bruschetta from the oven, spread a generous amount of cream cheese over the baguette and place some Clonakilty Blackpudding on each slice.

  7. Once the rashers are cooked remove them from the pan, cut them into small pieces and place on top of the black pudding.

  8. Once the rashers are arranged nicely, add a small dollop of chutney to the top of each bruschetta.


To find out more, visit www.clonakiltyblackpudding.ie/recipes.