British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Black Pudding
Rich, spiced blood sausage with oatmeal and pork fat — a treasured British and Irish breakfast staple, pan-fried until the casing crackles and crisps.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
8 steps- 1
Soak the pinhead oatmeal in warm water for 30 minutes, then drain.
- 2
Gently soften the chopped onion in a little fat until translucent, then let it cool.
- 3
In a large bowl, combine the pig's blood, diced back fat, soaked oatmeal, cooled onion, mixed spice, white pepper, and salt, mixing thoroughly.
- 4
Fill the sausage casings with the mixture using a funnel, tying off into links and leaving a little room for the oatmeal to expand.
- 5
Lower the puddings into a pot of water held at a gentle simmer, well below boiling, and poach for about 1 hour.
- 6
Prick any puddings that float to release trapped air, then continue poaching.
- 7
Lift out, cool, and chill until needed.
- 8
To serve, cut into thick slices and fry in butter over medium heat for 3 to 4 minutes per side, until the casing crackles and crisps.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Black pudding is a British and Irish blood sausage made from pork blood, suet, and oatmeal or barley, a preparation that stretches back to a time when using every part of a slaughtered animal mattered. Regional versions differ noticeably, with Stornoway's version leaning heavier on oatmeal and suet than the Bury style found in the north of England.
Listahan note
This version treats the sausage as a slice-and-fry preparation rather than a boil-only one, since pan-frying the cut slices builds a crisp edge that plain simmering never develops.
Technique cues
- The oatmeal or barley in the mixture absorbs the blood and fat during cooking, giving the sausage its dense, slightly grainy texture once set.
- Suet renders slowly as the sausage cooks, which is what keeps the interior moist rather than dry once sliced.
- Slicing the cooked sausage into rounds before frying exposes more surface area to the pan, which is where the crisp edge comes from.
- A hot, dry or lightly oiled pan gives a better crust on the cut sides than a low, gentle heat would.
Kitchen flow
- Parallel prep
- Set the table and prep toppings while Black Pudding cooks — most breakfast dishes only need a few unattended minutes. This one leans on the sausage casings. Everything else is quick — the fry is the one step that takes real time.
- Make-ahead
- Prep the components of Black Pudding the night before so morning assembly is quick. This one leans on the sausage casings. Plan around the fry; that's the slow part.
- Leftover move
- Refrigerate leftover Black Pudding and reheat gently — a splash of water or milk on reheat keeps the texture from going dry. This one leans on the sausage casings. Everything else is quick — the fry is the one step that takes real time.
- Cleanup rhythm
- Soak the pan used for Black Pudding right after cooking — eggs and batters set hard fast once the pan cools. This one leans on the sausage casings. Plan around the fry; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Blood
Flavor support
Purpose: Blood supports the balance of Black Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
suet
Flavor support
Purpose: suet supports the balance of Black Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
oatmeal
Flavor support
Purpose: oatmeal supports the balance of Black Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Black pudding is traditionally part of a full cooked breakfast alongside eggs and grilled tomato rather than served as a standalone dish.
- Pat the sliced pieces dry before frying so the surface crisps instead of steaming in its own moisture.
- Keep slices to a consistent thickness so they finish cooking at the same time in the pan.
Ingredient swaps
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the sausage casings.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the sausage casings.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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