Black Pudding Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Black Pudding & Potato Breakfast Hash
Ingredients
- 250g Black Pudding
- 700g potatoes, cut into 1.5cm cubes
- 1 red pepper, diced
- 1 onion, diced
- 4 eggs
- 2 tbsp neutral oil
- 2 tbsp chopped parsley
- 1 tsp neutral oil for the meat, if needed
Black pudding contains gluten-containing cereals and celery. Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
- Treat the black pudding as a product requiring cooking. Warm 1 tsp oil in a non-stick pan over medium-low heat. Cook thawed slices gently for about 5–7 minutes per side, turning with a wide spatula so they do not break. Continue until the centre reaches at least 72°C; add time for thick slices and reduce heat if the outside darkens too soon.
- Simmer potatoes in salted water for 7–8 minutes until nearly tender. Drain and steam dry.
- Fry onion and pepper in 1 tbsp oil for 7 minutes. Add potatoes and the remaining oil; cook for 10–12 minutes, turning occasionally, until golden.
- Gently break the fully cooked pudding into large pieces and fold into the potatoes.
- Make four gaps, crack in the eggs and cover the pan over low heat. Cook for 6–10 minutes, until whites and yolks are firm. Add parsley and serve in the pan.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Black Pudding Without Breaking It.
Recipe 2 · By Chef Luca
Black Pudding with Mushrooms, Eggs & Toast
Ingredients
- 250g Black Pudding
- 4 eggs
- 4 slices bread
- 250g mushrooms, sliced
- 2 tomatoes, halved
- 1 tbsp neutral oil
- Black pepper
- 1 tsp neutral oil for the meat, if needed
Black pudding contains gluten-containing cereals and celery. Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
- Treat the black pudding as a product requiring cooking. Warm 1 tsp oil in a non-stick pan over medium-low heat. Cook thawed slices gently for about 5–7 minutes per side, turning with a wide spatula so they do not break. Continue until the centre reaches at least 72°C; add time for thick slices and reduce heat if the outside darkens too soon.
- Fry the mushrooms and tomatoes in half the oil over medium heat for 8–10 minutes. Toast the bread.
- In a clean non-stick pan, fry the eggs in the remaining oil over medium-low heat. Cover briefly and cook until both whites and yolks are firm.
- Serve the cooked meat with eggs, mushrooms, tomatoes and toast. Add black pepper at the table.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Black Pudding Without Breaking It.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.