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Black Pudding Braise   HT   MC  Irish  55mins



Serves 4      Hot  Pork Vegetables   Main Course    Dairy Free  Eggless  British  Ireland  Europe




2 Potatoes, peeled and diced

2 Onions, halved and sliced

2 Carrots, sliced

1 large Leek, sliced

900ml/30fl.oz. Chicken Stock

¼ small White Cabbage, shredded

Salt and pepper 

2 tbsp Oil

675g/1 ½ lb Black Pudding, skinned and sliced





1. Place the potatoes, onions, carrots, leek and stock in a large saucepan, bring to the boil, stirring then reduce the heat, cover and simmer for 20 minutes or until the vegetables are just tender. 

2. Add the cabbage and cook for a further 5 minutes.


3. Meanwhile, heat the oil in a large frying pan, add the black pudding slices and fry for 2-3 minutes on each side until they are crispy on the outside.


4. Remove the  black pudding slices from the pan with a slotted spoon and very gently stir them into vegetables.  Adjust the seasoning and simmer for 10 minutes. Serve hot.



More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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