Remove the skin from the Bury Black Pudding roll, cut off the two ends and cut the centre section in half. Then cut the two centre section into 8 strips each (16 pieces in total).
Divide the sausage meat into 16 portions and mould one portion around each of the black pudding pieces.
Now wrap a piece of bacon around each of the sausages.
Cook under a hot grill for 8-10 minutes turning regularly until crisp on all sides and hot to the centre.
Ingredients
16 Rashers smoked back bacon
220g Bury Black Pudding roll (traditional, chilli or gluten free)
1kg Good quality sausage meat
GLUTEN FREE ALTERNATIVE:
This recipe can be made gluten free by using our Gluten Free Bury Black Pudding and gluten free sausage meat.
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