Black Pudding Salad

Recently I’ve been experimenting with the delightful black pudding. It’s a great student food, even the ones available at farmers’ markets are affordable and it’s packed full of iron and protein. There are wide variations, but the base idea of using part of an animal to encase blood remains the same from Portugal to Norway and Russia to Nepal. Pigs, cows, sheep and goats’ blood is normally used, sometimes a mixture. The most luxuriant example I have come across uses the blood and fat of a porpoise which was fed to nobles in the 15th century. The first literary reference to black pudding comes in the eighteenth book of Homer’s Odyssey, whilst the first recipe was included in one of the first cookbooks ever written by Apicius in the Middle Ages.

Despite the recent rise in sales of offal and all the nasty bits, we are still quite squeamish about eating blood. I’ve tried to make a dish that gets away from the usual association of black pudding as just another fry-up element and I think the recipe below makes a very easy week night supper. I’ve kept the flavour combinations simple and classic, with the richness from the pudding it’s important not to overload the dish, the lemon and caraway in the dressing are there to brighten the whole thing up. I wish I had had some mozzarella when making this, it would have rounded it off nicely so if you have some, feel free to make the addition.



150g black pudding

100g (or so) lardons

½ a lettuce

a mug of peas

a handful fresh thyme

a handful fresh mint

1 eating apple

1 tbspn olive oil


For the dressing: (not strict measurements, it’s important to taste and alter as you wish and to keep doing so until you are satisfied)


2 desertspn extra virgin olive oil

1 desertspn white wine vinegar

¼ tspn salt

1 small garlic clove

juice of half a lemon

½ tspn caraway seeds

pinch of ground white pepper

½ tspn caster sugar


  • Start by making the dressing so that the flavours have time to mingle. In a pestle and mortar grind the garlic, caraway seeds and salt together to form a paste.
  • Add the pepper and vinegar and stir.
  • Add the oil.
  • Add the lemon and sugar a little at a time until you have the right balance of bitterness and sweetness.
  • Wash the leaves of the lettuce and lay out on a clean tea towel to dry.
  • Cook your peas so they are only just cooked.
  • Meanwhile, tear up the thyme and mint and put in a large mixing bowl.
  • Slice the black pudding, if it is not already sliced. Peel and chop the apple.
  •  Heat the oil in a large frying pan and when it is really hot, put in the lardons and black pudding. Keep the lardons moving until they go golden brown and then remove them from the pan onto a piece of kitchen roll so they go crispy.
  • The black pudding will need 2-3 mins on each side and should be done at the same time as the lardons.
  • Put the black pudding to one side and fry the apple in the juices from the meat, until only just golden brown.
  • Put the dry lettuce in the bowl with a herbs. Double check the seasoning of the dressing and dress the salad so the leaves are just coated.
  • Arrange the leaves on a plate and then top with the black pudding, lardons, peas, apple and mozzerella (if you have some)
  • Drizzle with the remainder of the dressing and enjoy!

One Response to “Black Pudding Salad”

  1. Now this is something that is right up my street…………………

Leave a Reply