You can use Clonakilty Black Pudding in many more ways than just the classic breakfast fry up. This one-pan recipe is a real timesaver and also makes a great family meal because it is nutritious and super-easy!
The earthy flavours of the black pudding pair extremely well with the refreshing taste of apple, the crunch of the york cabbage and a slightly tangy mustard sauce.
For this recipe, I have teamed up with Clonakilty Black Pudding because I have been a fan of their products for many years.
Those of you who have been following me for a while know that I like to shop locally and support Irish producers.
Clonakilty Black Pudding is an Irish brand with a rich heritage and provenance. If you are ever going to visit West Cork make sure to visit Clonakilty, it is a gorgeous little seaside town with a very active and inspiring food scene.
Thanks to all the lush green fields in Ireland, we are lucky to have some of the best meat and dairy in the world.
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Black Pudding is really versatile
Growing up in Germany I also got to love the German version of black pudding called “Blutwurst”, which is very similar but doesn’t use oats.
While in Ireland black pudding is mostly served as part of a breakfast fry up, in Germany, it is often served for lunch/dinner, or simply on a sandwich.
Over the next couple of weeks, I am going to share a few more recipe ideas with you.
In fact, black pudding is very versatile and quite nutritious, as it is
- High in Iron
- a source of Fibre
- a source of Protein
Clonakilty’s Black pudding recipe remains unchanged since the 1880’s and only uses simple ingredients,
- Irish Pinhead Oats (Flahavan’s)
- Irish Beef
- Beef Blood
- and a secret family spice mix, no artificial preservatives.
If you have never tried it, go and buy some, it’s delicious. Not a big fan of meat? Clonakilty has just launched a new Veggie Pudding, check out my Veggie Pudding Crostinis With Minty Broad Beans Recipe!
Have you ever used black pudding in anything else than a fry up and if yes, what did you do with it? I’m looking forward to reading your comments.
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Clonakilty Black Pudding One-Pan Dish
- 1/2 York cabbage (aka. pointed cabbage)
- 2 red onions
- 1 lbs potatoes waxy
- 1 apple e.g. Braeburn
- 1 packet Clonakilty Black Pudding
- 3 tablespoons olive oil
- 3 sprigs fresh marjoram or 1 tablespoon dried marjoram
- 4 teaspoons wholegrain mustard divided
- 7 ounces sour cream
- Remove the stem of the York cabbage, wash it and cut it into 2-3cm long strips. Peel the onions and slice them into fine rings. Wash and peel the potatoes and either dice or slice them evenly.
- Quarter the apple, remove the core and cut into 0.5cm wide slices. Half the Clonakilty Black Pudding lengthwise and also cut it into 0.5cm slices.
- Heat the oil in a large frying pan, add the potatoes slices and fry for about 10 minutes, tossing regularly. Add the York cabbage and fry for 2 minutes before adding the red onions, Clonakilty Black Pudding and apple for another 3-4 minutes.
- At the end of the cooking time, stir in 1 teaspoon of wholegrain mustard and the marjoram. Season with salt and pepper to your liking.
- Mix the remaining wholegrain mustard into the sour cream and serve on the side.