Bury Black Pudding

Made from congealed pig's blood and oatmeal and produced widely throughout the region, with Bury boasting probably the most famous, with its traditional methods of making the delicacy going well back into the 19th century. Bury Black Puddings win international awards. It is still purchased in a hot boiled form on many local markets, and eaten locally as a takeaway snack (much as fish and chips in paper might be) and dowsed with liberal amounts of malt vinegar. Further south it tends to be thinly sliced and fried as part of a mixed grill.

The Traditional Method

The most commonly used way to eat the individual Bury type Black Pudding is to heat it through in water at about 80oc for 15 minutes, then to slice it down the middle and open it out on the plate. Serve with salt, pepper and vinegar, with mustard, or for a more continental theme you could use apple or cranberry sauce.

The slicing sausages are for slicing and then either lightly grill or fry. Overcooking will cause them to be dry and hard.

The Baby Black Pudding are specifically made to be a more attractive alternative to a slice of pudding for a classic English breakfast, or for a starter dish which can be served with various sauces or dips.

White Pudding can also be grilled or fried and served with sauces (pink peppercorn is a favourite) or it can be spread on toast and grilled as with a pate.

Over the last few years Black Pudding has become a very popular ingredient for chefs and restaurateurs throughout Britain.

Below are some of the fantastic ways some of the top chefs in Britain use our product to create gastronomic delights.
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