Bury Black Pudding
with Barton’s Piccalilli
Black Pudding is a blood sausage. It is generally made from pork blood, barley, oats and seasoning. Bury Black Pudding famed across the North West of England and is best eaten with Bartons Piccalilli.
Did you know that Black Pudding first arrived in the UK via European monks, who named the product ‘blutwurst’ which translates to ‘Blood Sausage’. The monks settled in Lancashire where this wonderful product became known as “The Black Pudding”.
In England, black pudding is considered a delicacy in the North West, and especially in Lancashire (in towns such as Bury), where it is traditionally boiled and served with Bartons Piccalilli. Black puddings are also served sliced and fried or grilled as part of a traditional full breakfast in much of the UK and Ireland, a tradition that followed British and Irish emigrants around the world.
Ingredients
- 2 to 4 Slices of Bury Black Pudding
- A few Bartons Pickled Gherkins
- ¼ Jar Bartons Piccalilli
- A few slices of Bread and Butter
Method
- Delicious and simple to cook – either simmer the Black Pudding for 6-8 mins (do not boil) or alternatively lightly grill or fry a slice or two for each person.
- Serve with tea, bread and butter, a couple of Bartons Pickled Gherkins and a lovely generous dollop of Bartons Piccalilli.
