Award winning Bury black pudding horseshoe delicately smoked over English Oak wood. All of our ingredients are of the very best quality and we make our own herbs and spice mix right here at the factory, which is probably why our sticks have a very distinct flavour.
Minimum weight- 300g
Ingredients Information
Blood, Cooked Pearl Barley, Rusk (wheat flour, salt), Oatmeal, Pork Fat, Onions, Salt, Herbs & Spices, Natural Oak Wood Smoke. GM Free/NO ARTIFICIAL ADDITIVES OR PRESERVES.
Nutritional Information
As a guide we recommend that this product provides
Per 100g
Energy
663kJ/158kcal
Fat
of which saturates
4.6g
0.3g
Carbohydrates
of which sugars
19.4g
0.3g
Protein
8.1g
Salt
1.0g
Storage
Store in refrigerator until date shown. Suitable for home freezing.
RecipeIngredients
4large potatoes(about 300g), cut into large chunks
Put the potatoes in a large pan, cover with water and season with salt. Bring to the boil, turn the heat down and gently simmer for 25-30 mins or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 mins.
STEP 2
Meanwhile, heat the oil in a frying pan and cook the black pudding until crispy, then drain on kitchen paper. Put the milk, double cream and butter in a saucepan and bring to the boil.
STEP 3
Pass the potatoes through a potato ricer or a mouli, back into the pan. Gradually add the hot milk and mix until you have a smooth buttery mash. Season and gently stir through the black pudding before serving.
Preparation
Fill a pan with water and bring to a gentle simmer. Add the black pudding to the pan in the skin. Do not let the water boil as this may cause the skin to split and the pudding will take on water and go mushy. Allow the black pudding to heat for 6-8 minutes.
