This black pudding is the most delicious combination of beef blood, pork, and several flavourful spices – the taste of which will linger for a long time.


Pork, oats, water, beef blood, barley, onions, seasoning, spices, salt, yeast extract, ground mustard, flavourings, sodium phosphate, spice extractives,  and sodium nitrate.

Nutritional Information:

Serving Size: 100 gm

  • Calories 292.1
  • Fat 19 g
  • Total Carbs 24 g
  • Protein 9.3 g
  • Sodium 600 mg


How to Cook West of Ireland Black Pudding?

Fry – Slice the product into discs roughly 1cm thick. Heat some oil in a pan and add the slices of black pudding. Let them cook for 3-4 minutes on each side.

Grill – Slice the product into discs roughly 1cm thick. Place all the black pudding slices on a tray under a pre-heated grill. Let the black pudding to cook for 4-5 minutes on each side.

Microwave – Slice the product into discs roughly 1cm thick. Keep the heat of microwave on full power and cook the black pudding slices for 60 – 90 seconds.

Oven – Slice the product into discs roughly 1cm thick. Preheat the oven to 190°C. Oil a baking tray and place the black pudding slices on it. Allow the black pudding to cook for 6-8 minutes, flipping it once in between.


Recipe Idea– Black Pudding and Broad Beans on Toast


  • 100g black pudding, skinned and cut into cubes
  • 500g fresh broad beans in their pods
  • 1 small lemon
  • 1 ½ tbsp olive oil
  • 1 shallot finely diced
  • 1 clove of garlic finely diced
  • 1 tsp fennel seeds
  • 2 slices of brown bread or sourdough
  • Finely chopped leaves of mint/lovage/parsley
  • Some butter
  • Sea salt and black pepper for seasoning



  • Pod the broad beans and boil them for 2-3 minutes in some water with salt. Once done, drain them and allow them to cool down a bit. Peel the beans by pinching one end to make a slit ad then squeezing the opposite end to pop the beans out. Once all the green beans are out, squeeze juice of one lemon and season with salt and pepper.
  • In a frying pan, add some olive oil and cook the black pudding cubes for approximately -4 minutes or till they are crispy. Remove them from the pan and set them aside on a plate. To the same pan, add a little more oil and cook the shallot, fennel seeds, and garlic till they are soft and tender. Add some cubes of black pudding and beans to the pan and squash them. Stir for 10-20 seconds, and then add the remaining black pudding and beans. Season with salt and pepper, and you could also squeeze some lemon for added taste. Stir gently without breaking the beans.
  • Toast the bread, butter it moderately, and place them on two warm plates.
  • Divide the mixture between the two slices of buttered toast, sprinkle the herbs on top, and drizzle with some olive oil. Serve hot!


Did You Know?

Black Pudding is also known as Blood Sausages and is known to be the oldest form of sausage. They have been around ever since humans kept livestock. The animal blood used in the Black Pudding varies from region to region, but mostly it comes from beef or pork. Black Pudding has been first mentioned in one of the ancient books, which dates back to 800 BC, written by Homer – “The Odyssey”.

Availability: 14 In Stock

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