Black Pudding Recipes (Also Blood Pudding Recipes or Blood Sausage Recipes)

Black pudding - as it is called in the UK - is known by a great many different names around the world, including blood pudding or blood sausage. The only common ingredient in its many different forms of preparation is blood, which comes mainly from pigs in UK black pudding but can come from a great many different types of animals or fowl, from cattle to ducks. A grain of some type, such as oats, chopped fat and various seasonings and spices complete the ingredients.

The fact that it is made from blood is off-putting to many who have never tasted black pudding but it is truly delicious. Black pudding is normally sliced and fried. It is most often served as part of a full breakfast in the UK but the accompaniments which go extremely well with black pudding are many and varied. This page is dedicated to taking a look at some recipes which can be prepared with store bought black pudding and served either as a starter or as a main course.

Traditional black pudding is stuffed in to edible sausage skins but often in modern times the rind is plastic and inedible. You may wish to leave the rind on for cooking larger slices, to prevent them disintegrating in the frying pan, but it should be removed and discarded before the black pudding is eaten.

The black pudding slices in this recipe are taken from a cylinder or horseshoe of black pudding about 1" in diameter and are each made to be about 1/2" thick.

Ingredients per Serving

5 slices of black pudding
5 scallops (coral removed)
2 fl oz double/heavy cream
2 tsp Scottish single malt whisky
Salt and white pepper
Flat leafed parsley to garnish
Sunflower oil for frying

Method

Add a little oil to a frying pan and fry the black pudding for two minutes each side on a medium heat. Add oil to a separate pan and wipe it around with some kitchen paper to merely provide a thin coating. Bring the pan up to a very high heat, season the scallops with salt and white pepper and sear for one minute each side.

Pour the cream in to a small saucepan and bring to a gentle simmer. Add the whisky and stir for around thirty seconds. Season to taste.

Plate the black pudding and place a scallop on top of each slice. Carefully pour over the whisky cream sauce and garnish with the roughly chopped, flat leafed parsley.

Black pudding, blood pudding, blood sausage: whatever name you choose to give it, it is not always readily available to buy in supermarkets or grocery stores in countries such as the United States. Fortunately, therefore, it is a product readily available on Amazon, at bargain prices, to be delivered straight to your door. Take a look at the black pudding samples to the right, place your order today and enjoy the recipes featured on this page and beyond in a matter of a few days.

This simple pie is a variation on the steak and sausage pie which is so popular throughout Scotland. It can be served with chips, new potatoes and any accompanying vegetable of choice.

Pie Ingredients (Two Large Portions)

1/2lb stewing steak
3 slices of black pudding
6oz puff pastry
2 pints fresh beef stock
Salt and pepper

Beaten egg for glazing

Method

The steak should firstly be quickly browned and sealed in a dry pan, stirring constantly with a wooden spoon. Add the beef stock, bring to a simmer and cook for one hour or until beef is tender. Turn off the heat, cover and allow to cool.

Add the beef and stock to a 10" by 7" pie dish. Remove the rind from the black pudding if you have not already done so, slice in half and use to top the beef. Roll out the pastry on a floured surface that it is slightly larger than the pie dish. Place it on to the dish and tuck around the edges. Glaze with the beaten egg and make a small cross in the centre to allow steam to escape during cooking. Cook in a preheated oven at 400F/200C for thirty to thirty-five minutes, until pastry is risen and beautifully golden.

Chicken and black pudding is a very popular combination. This recipe sees it served with a thick and creamy Stilton cheese sauce which is of course entirely optional.

Ingredients for Two Servings

2 large chicken breasts
2 3” slices of black pudding (½” thick)
Baby new potatoes as required
2 medium carrots
1 oz butter
1 oz plain/all purpose flour
12 fl oz milk
2oz stilton cheese
Freshly chopped mint
Salt and pepper

Method

The skin or rind should be removed from the black pudding. A careful downward, diagonal slit should be made in each chicken breast, slicing several times in one direction only with a very sharp knife. The black pudding should be carefully stuffed in to the chicken breast cavities by hand.

Preheat your oven to 400F/200C. Take a large sheet of tinfoil and very lightly grease the centre of it with sunflower oil to prevent the chicken breasts from sticking. Sit the breasts on the foil with the open side uppermost. Wrap securely but loosely, sit on a baking tray and cook in the oven for twenty-five to thirty minutes.

Wash the potatoes but don't peel them and add them to a large pot of cold, salted water. Bring the water to a boil and simmer for thrity minutes. Scrape the carrots and slice in to 1/2" discs. Cook in salted boiling water for ten minutes.

Remove the chicken breasts from the oven and set aside to rest while the potatoes and carrots finish cooking and the sauce is prepared. Heat the milk in a saucepan first and transfer to a jug. Melt the butter in the saucepan and stir in the flour. Cook for two or three minutes, stirring constantly with a wooden spoon before adding the heated milk in three or four stages. You may not need all the milk. Roughly chop the cheese and stir through immediately before service.

Drain the potatoes and the carrots. Add a little butter and the chopped mint to the potatoes and swirl to coat evenly, before carefully plating up for immediate service.

A mixed grill or a fry up is not just for breakfast and can be enjoyed at any time of day. The beauty of such a meal is that the number of ingredients which it can be made to incorporate are many and it is easily tailored to suit individual tastes. Particularly in the North of the UK, black pudding is a very popular component part of a good fry up and this recipe idea is but one which you may wish to try.

Ingredients per Serving

1 slice of black pudding
2 link sausages
1 Lorne sausage (where available)
3 rashers of bacon
½ small onion
1 egg
1 slice of bread
HP Sauce (optional)

Method

There are two very common mistakes made when cooking link sausages. The first is attempting to cook them too quickly, on too high a heat, causing the skins to burst and much of the flavour and moisture to be lost in to the pan. The second is pricking the sausage skins to prevent them bursting and losing all the flavour in a similar way. Link sausages should never be pricked and should be fried on a very low heat for twenty to twenty-five minutes.

The links should be added to a non-stick frying pan with a little sunflower oil and fried very gently for fifteen minutes, turning them occasionally. The Lorne sausage and black pudding should then be added to the pan and fried for three to four minutes each side. The onion should be roughly chopped and added to the pan for the final two minutes' frying time.

Transfer the contents of the pan to a heated plate and cover with foil to keep warm. Add a little oil to a separate pan and bring up to a fairly high heat. Use an egg cup or small glass to cut a hole in the centre of the slice of break. Break the egg in to a small bowl. Place the bread in the pan and carefully pour the egg on top that the yolk slips in to the hole. Season with salt and white pepper. Do not move the bread or egg in any way for three minutes on a medium heat. Turn carefully with a spatula and fry on the other side for three further minutes.

The bacon can either be fried in the first frying pan or grilled while the eggy bread is cooking.

Plate up as desired and serve your delicious meal immediately.

Black pudding may not be as popular on a bread roll as sausage, bacon, or even egg. It is, however, a delicious combination and a rasher or two of bacon makes it even tastier. Tomato ketchup or HP Sauce are optional but do provide that extra little finish to a delicious breakfast or lunch dish. The black pudding should again be fried in oil as grilling black pudding tends to dry it out and make it pretty unpalatable.

Thank you for your visit to this page. I hope that you found these black pudding recipes appealing and that you will try them out for yourself at home. Any feedback which you have may be left in the space below.