Pork and Black Pudding Sausages Recipe

A herby sausage with big chunks of black pudding running through. These meaty bangers will pimp up any toad in the hole

Serves Approximately 12-15


  • 2kg lean pork mince (shoulder)

  • 1pinch of ground nutmeg, all spice

  • 500g fatty pork mince (belly)

  • 1tsp cracked black pepper

  • 250g black pudding diced (1cm cubes)

  • 8 leaves of sage, chopped

  • 100g rusk or dried bread crumbs

  • 1tbsp chopped parsley

  • 1clove of garlic, grated

  • 40g fine sea salt

  • 1tsp thyme leaves

  • Sausage casings – available from any good butcher

  • 200ml cold water


  1. Mix the pork mince with the rusk and the seasoning and herbs. Give it a good mix.

  2. Then add the cold water and mix thoroughly.

  3. Now stir through the black pudding dice. Do this at the end so as not to break up the black pudding too much.

  4. Take out some of the casings and immerse in warm water.

  5. Run warm water through the casings to test for holes.

  6. Slip the casing on to the end of your sausage maker leaving a “tail” of about 15cm at the end of the tube.

  7. Put the meat mix into the sausage stuffer. Gently allow the sausage to come out in one long coil. As soon as the meat mix emerges, tie off the tail; only do this at this time so as to avoid having air pockets in your sausages.

  8. With two hands, starting at the knotted end, pinch off and twist to make your sausages. Finally, knot the casings at the other end. Don’t cut them yet but leave to cool in a fridge to firm up, ideally for a day.

  9. COOKING A SAUSAGE - Cooking a sausage requires a bit of thought. Never rush it or it will live up to its name and BANG!! By cooking fast the out side will split, the juice will run out and you will end up with a dry sausage. If you cook in a pan, do so slowly on a low heat turning every few mins. A nice thick one will take around 20mins to cook through. However my preferred method is to poach the sausage for 10mins in just simmering water. This will genteelly cook the sausage with out the loss of too much moisture. Then remove the poached sausage. Dab dry and finish them off in a hot pan just to crisp the out side. This method works very well if your doing a large BBQ. As you can cook the sausages very quickly with total confidence that they are cooked through and not burnt.