Black pudding is a beloved British delicacy — earthy, rich, and packed with flavour. Whether you’re making a traditional full English or experimenting with modern brunch plates, knowing the best way to cook black pudding ensures a perfectly crispy exterior and soft, flavourful centre every time.
In this guide, we’ll walk you through the top methods for cooking black pudding at home, share expert tips for serving, and show you how to make this classic sausage shine in everything from fry-ups to salads.
What Is Black Pudding?
Black pudding is a type of blood sausage made primarily from pork blood, fat, oats or barley, and seasoning. It has a dense, meaty texture and a deep, savoury flavour that pairs beautifully with eggs, potatoes, and acidic toppings like apples or pickles.
It’s a traditional staple in UK and Irish cuisine — and with the right preparation, it’s more versatile than ever.
The Best Way to Cook Black Pudding: Pan-Frying
Why pan-frying is best:
Pan-frying is widely considered the best way to cook black pudding. It enhances the flavour, crisps up the outside, and keeps the inside soft and moist. It’s also quick and easy, making it ideal for everyday cooking.
Step-by-Step Guide to Pan-Frying Black Pudding:
Step 1: Slice the black pudding
Cut into slices about 1.5–2cm thick. Thicker slices retain moisture better, while thinner ones crisp up more.
Step 2: Heat the pan
Place a non-stick or cast iron frying pan over medium heat. Add a small amount of oil or butter.
Step 3: Cook each side
Add the slices to the pan and cook for 3–4 minutes per side. You’re looking for a deep brown crust.
Step 4: Rest and serve
Remove from the pan and let rest for a minute before serving to retain juiciness.
Alternative Cooking Methods
While pan-frying is the top choice, here are a few other popular methods:
1. Grilling
Brush slices with oil and grill on medium heat for 3–5 minutes per side. Ideal for BBQs.
2. Baking
Place slices on a baking tray lined with foil and bake at 180°C for 10–15 minutes. A good option if you’re cooking a full breakfast in the oven.
3. Microwaving (Not Recommended)
Technically possible, but often results in a rubbery texture. Best avoided unless reheating pre-cooked slices briefly.
Serving Suggestions for Cooked Black Pudding
Once cooked, black pudding adds depth and richness to a variety of meals. Here are a few ideas:
- Traditional Breakfast: Serve with eggs, bacon, beans, and toast
- Brunch Plate: Pair with avocado, poached egg, and sourdough
- Black Pudding & Apple Salad: Crumble over rocket, apple slices, and honey mustard dressing
- BBQ Platter: Grill and serve with pickles, mustard, and crusty bread
Want to try something different? Explore our Chicago Sausage — another classic with bold flavour perfect for grilling.
Best Way to Cook Black Pudding Tips
- Avoid overcooking – it can become dry and crumbly
- Use a sharp knife for clean slices
- Don’t overcrowd the pan – give each slice room to crisp
- Pair with something acidic – apples, chutney, or vinegar-based sauces enhance the flavour
Mastering the best way to cook black pudding unlocks the full potential of this traditional British favourite. Whether you’re a lifelong fan or new to the dish, pan-frying offers the perfect balance of crispy exterior and soft, flavourful centre. Once you’ve nailed the best way to cook black pudding, it becomes an incredibly versatile ingredient for any meal.
Looking for more top-quality sausage options? Visit our Chicago Sausage product page for something equally rich and satisfying.
📞 Contact us:
Phone: 01892 837816
Email: orders@franconian.co.uk
Best Way to Cook Black Pudding FAQs
Q1: Can I freeze black pudding?
A1: Yes! Slice and freeze individually for convenience. Defrost in the fridge before cooking.
Q2: Is black pudding already cooked?
A2: Most commercially sold black puddings are pre-cooked but should be reheated thoroughly before eating.
Q3: How do I know when black pudding is done?
A3: The exterior should be dark brown and slightly crisp, and the centre hot and soft.
