Rich sausage and black pudding pot

    55 min

    You won't believe what makes this so rich and sumptuous for little expense: your favourite pork sausages and black pudding. It would be lovely through autumn and winter but could be rustled up even as an addition to a late evening summer BBQ.

    Bretagne, France
    21 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 500g pork sausages, each cut in half
    • 4 to 6 slices black pudding, cut into quarters
    • 1 (400g) tin tomatoes
    • 1 teaspoon dried mixed herbs
    • salt and pepper

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a heavy pot then add the halved sausages and fry quickly to colour.
    2. Drain off the excess fat then toss the quartered black pudding with the sausage just to colour.
    3. Add the tomatoes. Refill the tin with water and add to the pot with the herbs.
    4. Bring to the boil then simmer for 40 minutes.
    5. Season with salt and pepper. Take off the heat to allow the flavours to settle for 10 minutes then serve with mustard mash or bread and buttered rolls.


    This can be multiplied for a big crowd easily and for extra heat even sprinkled at the end with some crushed chilli flakes if you are serving at a nighttime BBQ.
    I sometimes add a heaped tablespoon of beetroot chutney just before serving.

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    Reviews in English (1)


    Black pudding is one of my favourite foods so I had to try this and I’m glad I did, scrumptious and so inexpensive to make. I served it with horseradish mash, delicious 😋  -  14 Jan 2018