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Black Pudding Mash

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Creamy mash flecked with black pudding. Try with crispy roast pork or a humble pork chop. To go the whole hog serve this with pork chops, a crisp slice of good bacon, home made apple sauce and steamed savoy cabbage

2 - 3 baking potatoes
200g black pudding
100 ml milk
2 tablespoons of double cream
Butter (how much I leave to you)
Salt and black pepper


Peel the spuds, cut each into 4 equal sized pieces and boil in salted water until soft (test with a frok after 15 mins)
Drain the water away and cover with a tea towel to absorb excess moisture
Peel the black pudding and dice into small pieces, cook in a hot frying pan for a few minutes breaking large lumps down with a wooden spoon
Mash the spuds adding milk, butter and cream and stir well
Add the cooked black pudding and serve hot

Suggested Sausages

Black Pudding

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