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Traditional Bury Black Pudding with piccilli
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Chef :
Irmgard GaterTraditional Bury Black Pudding with piccilli
An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.
Cooking instructions
* Step 1
Put black puddings on tin foil on a rack & steam on 160° for 30 minutes until slightly bursting. I used an 8 in 1. They will expand. Whatever you do DO NOT BOIL.
* Step 2
Serve with piccilli & enjoy 😸
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