Traditional recipes

Black pudding rumble recipe

Black pudding rumble recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Basically a black pudding hash. Black pudding is not to everyone's liking but this really is delicious, quick and easy to make.


Northamptonshire, England, UK

88 people made this

IngredientsServes: 2

  • 3 medium onions, chopped
  • 6 slices black pudding
  • 3 medium eggs
  • salt and pepper

MethodPrep:3min ›Cook:20min ›Ready in:23min

  1. Using a frying pan and a small amount of cooking oil, fry the onions until light brown.
  2. Peel and add the black pudding slices and continue cooking for 10 minutes turning and slowly making into a hash (A semi mash).
  3. Add the the 3 eggs, salt and pepper to your liking. Can be served with any form of potato or bread.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

When I made this I diced an apple and cooked it up with the onions, it made the dish phenomenal. Best tasting breakfast I had in quite a while. If anyone might be squeamish about what black pudding is made from, don't tell them.-16 Sep 2011


English Black Pudding Recipe

Black Pudding has been made and served across the UK and Europe for centuries. Don't let the ingredients put you off. It's a traditional breakfast accompaniment.

  • an
  • engllish
  • and
  • european
  • breakfast
  • favorite
  • bland
  • cereal
  • slightly
  • meaty
  • stovetop
  • an
  • engllish
  • and
  • european
  • breakfast
  • favorite
  • bland
  • cereal
  • slightly
  • meaty
  • stovetop

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 quart pig, lamb or goose blood
  • 16 oz milk
  • salt and pepper
  • 1 lb. shredded suet
  • 2 large onions, minced
  • 1 oz oatmeal, toasted
  • a length of sausage skin to stuff

Ingredients

  • 1 quart pig, lamb or goose blood shopping list
  • 16 oz milkshopping list and peppershopping list
  • 1 lb. shredded suetshopping list
  • 2 large onions, minced shopping list
  • 1 oz oatmeal, toastedshopping list
  • a length of sausage skin to stuff shopping list

How to make it

  • Bring a large stewpot 3/4 full of water almost to a boil
  • Pour the blood into a deep bowl
  • Add 1 tsp salt, stirring constantly
  • Strain with a seive
  • Add milk, mix well
  • Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well
  • Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require. Do not overstuff or the sausages will burst when cooked
  • Cut each sausage leaving a length of skin on each end in order to tie them off
  • Put the finished sausages in the water for a few minutes
  • Prick each sausage with a cooking fork and turn them in the water
  • Cook gently for about 2 hours
  • Remove from pot and hang to let cool
  • When cool, slice and fry
  • In Northumberland, Black Puddings used to be sent out as presents at Martinmas.
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The Cook


4 mega black pudding recipes

Not just for breakfast, black pudding is a super-tasty, affordable and versatile ingredient that works a treat in all sorts of recipes.

It’s is a wonderful food to cook with, adding beautiful richness and depth to whatever recipes it’s used in. It’s also a brilliantly sustainable ingredient, as it uses a by-product of the pork industry – blood. The very best option is to buy black pudding made from fresh blood, rather than dried. This transforms the taste and also saves on unnecessary food miles (as most dried blood is imported, despite the fact that we produce lots of fresh blood in the UK).

Here are four of our favourite ways to enjoy this wonderful crumbly, dark sausage.


Black Pudding Bon Bons with Crispy Pancetta and Pea Puree

Ingredients

  • 80grams black pudding (roughly two 'rounds' about half an inch thick)
  • 50grams breadcrumbs (these can be homemade or shop-bought)
  • 1 Egg
  • Flour for dusting
  • 100grams of frozen peas
  • 1 stock cube
  • 2 slices of Prosciutto

Instructions

1.Preheat Deep Fat Fryer to 170 degrees

2. Bring a small pan of water to the boil and add the frozen peas and stock cube

3. While the peas cook, prepare the bon bons. Crumble the black pudding into small pieces and then bring back together to roll into six small balls.

4. Whisk the egg and add to a small bowl. Place the flour on a small dish and the breadcrumbs on another. Roll each black pudding ball in flour first, dip into the egg mixture and then roll in the breadcrumbs. Repeat for all six black pudding balls, always dipping in the flour first as this is what the egg sticks to.

5. Place the Bon Bons into the fryer basket but do not dunk into the oil yet.

6. When the peas are tender, use a sieve to drain two-thirds of the cooking water/stock into a separate bowl. Using a hand blender, blitz the peas, adding more water/stock if needed. Set aside, the pan should keep the peas warm until needed.

7. Carefully lower the Bon Bons into the fryer and cook for two to three minutes. Check they are piping hot all the way through before serving. While the Bon Bons are cooking, place the prosciutto into a non-stick frying pan to crisp up - this should only take a minute or two.

8. Place three spoonfuls of the pea puree on each plate. Top with the Black Pudding Bon Bon and add the Proscuitto Crisps. Enjoy.


Black Pudding and Tomato Spaghetti

If ever one were to criticise spaghetti bolognese, it certainly couldn’t be for its taste it would have to be that it takes so long to prepare. But we have a suggestion for a quicker, healthier and richer sauce to accompany spaghetti, using our delicious traditional black pudding to create this tasty dish of Black Pudding and Tomato Spaghetti.

This recipe should serve four or five people and takes just over an hour including preparation and cooking.

Ingredients

300g rich black pudding
800g tinned tomatoes
2 banana shallots
2 garlic cloves
A red chilli (relatively mild, but to individual taste)
A tablespoon of sugar
A tablespoon of red wine vinegar
Sea salt
Flat leaf parsley
500g spaghetti
A dash of olive oil

Step 1
Begin by heating an oven to 180°C (350°F, Gas Mark 4).

Step 2
Peel the shallots and cloves then chop finely. De-seed the chilli and chop finely also.

Step 3
Gently fry the banana shallots until lighter in colour and more transparent (stop before they brown).

Step 4
Crumble in the black pudding and sauté for two or three minutes longer.

Step 5
Add the chilli and garlic.

Step 6
After around sixty seconds, add vinegar, tomatoes, and sugar and move everything to a roasting dish. Place it in the oven and leave for around three quarters of an hour.

Step 7
Whilst everything else roasts, boil the spaghetti. Al dente works best with this dish, but prepare it to your personal tastes.

Step 8
Add the spaghetti to the sauce once it’s out of the oven and mix in with any extra seasoning (eg. sea salt). Add parsley and serve.


Home made black pudding recipe

Black pudding is super easy to make at home, it’s fun, really inexpensive to make and its a great source of zinc, potassium, calcium, magnesium, iron and protein. Paired with bacon it’s been medically proven to cure 99% of all hangovers (note: this has not been medically proven). You don’t have to use synthetic black casings as i have here - you can use standard hog casings (or larger) that you’d ordinarily use when making sausages.

I couldn’t find many recipes online for home made black pudding, so it took me a few attempts to get it right. The main problem i had was getting the consistency correct - my first attempts were far too loose. A number of recipes call for soaking oats overnight, however, i found this meant too much liquid. I also diluted the dried blood too much on my first attempt.

As always the forum at sausagemaking.org is a great help! The link is here

I settled on using dried oats, blitzed in a foot processor, and upping the ratio of dried blood to water. I also added a little more of the aromatic spices to develop a more pronounced flavour.

I purchased the black pudding sausages casings from Amazon here (Amazon link here) and they worked a treat. Weschenfelder stock dried pigs blood here (Weschenfelder link here).

I’ve included a very brief video at the end of the recipe to illustrate the kind of texture you’d look to get before stuffing. You also don’t need to sous vide, but could do this step in a conventional pan, over a medium heat (try and keep it from boiling!). Having the black pudding in a vacuum sealed bag also reduces the likelihood of it bursting / leaking!

This recipe will make two 6 inch lengths of black budding in 6cm casings - enough for approximately 12 slices, or six people for breakfast!

Check out the video in the page below that shows you the sort of consistency that you need to achieve.

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!


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Side Dishes

Whilst the turkey or goose may well be seen by many as the main event, it would not be Christmas Dinner without the vast array of vegetables and side dishes accompanying it. With every Christmas that comes around there is a wider array of suggestions and ideas as to how to create your 'ultimate' feast. Well, we've nothing too fancy here just a couple of tweaks to some old favourites using black pudding!

Brussels Sprouts with Black Pudding and Chestnuts

Give your sprouts a flavour boost with the addition of black pudding, sweet & nutty chestnuts and a splash of Madeira. You could even add a few sprout tops for good measure. You may even tempt the sprout-dodgers into trying some?!

Real Lancashire Black Pudding, Sage & Onion Stuffing

We usually prepare 2 or 3 stuffing mixes for our Christmas Dinner and you can't go far wrong by adding this twist on a classic sage and onion. It's also easy enough to split a batch, using the black pudding in one half, to keep both the black pudding fans and stuffing purists happy.

Black Pudding in Blankets

Recipe: We're fairly sure you don't one for a black pudding version of 'Pigs in Blankets' but we'll share a couple just in case. The first, link above, is as simple as it gets - black pudding and streaky bacon - although using the morcilla sausages is a great tip.

The second, pictured, is a Tom Kerridge recipe via Eat.Travel.Live for 'Ultimate Pigs in Blankets', using black pudding, bacon and sausage meat. There is also a fabulous Cumberland Sauce recipe included.


Nigel Slater's potato and black pudding recipe

Cut 400g of small potatoes into discs. You can peel them if you wish, but I don't really see the point if the skins are thin. Pile them in a deep baking dish. Thickly slice or crumble 200g of black pudding and tuck it in among the potatoes. Trickle over four tablespoons of olive oil. Bake for 45-60 minutes in an oven at 180C/gas mark 4 until the potatoes are golden and tender and the black pudding toasted. Remove the dish from the oven, break four large eggs on top and return to the oven for a couple minutes or longer, depending on how you like your eggs. Serves 2.


Scottish Black Pudding

Love it or loathe it, opinion is often divided, but we love Scottish black pudding, though don't like to think too hard about the ingredients! It was originally made to use up all the leftovers after the slaughter of a pig by frugal Scots. It is typically made up of a mixture of pig's blood, pork fat, barley and oatmeal and many butchers vary their spices to make their individual tastes. These ingredients soak up and bind the blood. Other countries use different ingredients such as potatoes, onions or rice. It is often nicknamed blood sausage.

It can be hard to access pig's blood so we advocate buying Scottish Black Pudding from Donald Russell.

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During the making process it is cooked, so can be eaten as it is, but we recommend slicing and frying gently for a minute or two on each side. It can also be boiled, roasted or grilled. It is typically served at breakfast as a fry up along with bacon, sausage, beans, fried egg, fried bread, potato scones and mushrooms.

In this recent economic climate butchers are seeing a rise in sales due to the cheap prices and its filling nature.

Some are sold with the casing still wrapped around and care needs to be taken to remove this before serving.

The Stornoway black pudding has been granted Protected Geographical Indicator of Origin status. This tastes far less fatty than others and gives a smooth texture when eaten, as does the Nick Nairn one.

Its Gaelic translation is Marag-Dhubh.

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