Black Pudding Stuffing

Neil Rawlinson
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Ingredients

  • 2x Black pudding rings
  • 550grms premium pork sausage meat
  • A handful of milled porridge oats
  • 2 tbsp of plain flour
  • 1 tsp of ground white pepper
  • 1 tbsp cracked black peppercorns
  • 1/2 tsp of mustard powder
  • Small sprigs of chopped fresh herbs (rosemary, thyme and chives)
  • 1 tbsp of olive oil.

Cooking your Black Pudding

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How to Cook

Method

Step 1

Use a large mixing bowl. Let the sausage meat sit out of the fridge in the bowl for an hour before you begin.

Step 2

Skin and chop the Black Pudding into 1cm cubes and add to the bowl.

Step 3

Finely chop the herbs and add to the bowl with the white pepper, black peppercorns, mustard powder, olive oil, flour and milled porridge oats.

Step 4

Give it a good mix with your hands and stuff your favourite bird. This portion stuffs a large chicken well. Double the recipe for a Christmas Turkey.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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