Black Pudding Recipe


Black Pudding Recipe

How To Make Black Pudding

This British black pudding recipe serves tender and plump blood sausages. They're combined with bacon and apples for a flavor-packed dish.

Prep: 10 mins
Cook: 11 mins
Total: 21 mins


  • olive oil, for frying
  • 6 black puddings, (blood sausage) cut into 2½cm slices
  • 3 rashers bacon, thick, chopped
  • oz butter
  • 5 Bramley, or other green apples, peeled, cored, and cut into wedges
  • 1 pinch nutmeg, freshly grated
  • sea salt and freshly ground black pepper, to taste


  1. Heat a drizzle of oil in a large frying pan, add the black pudding and bacon and cook over medium-high heat for 2 minutes on each side. Then reduce the heat to low.

  2. While the black pudding and bacon cook, melt the butter in another frying pan, add the apple and nutmeg, mix, and cook on a high heat for about 4 minutes or until the apple colours and just softens.
  3. Add the apple to the black pudding and bacon, season, and cook for 5 more minutes over the low heat, then serve. Enjoy!


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