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RS Ireland - Black Pudding

sausage of the week By: RS Ireland

How many people can claim to be a Knight of the Black Pudding? Andrew Holt can and is probably better known in French foodie circles than over here. He produces splendid Black and White Puddings to a secret recipe in his Rossendale, Lancashire factory. He has won every medal and award going and is now being challenged by Holt junior.

His Black Pudding is consistently good, it is made with blood, pearl barley, pork back fat, onion, rusk, oatmeal and flour plus a secret blend of herbs and spices. It is good value at around 2 for 450g. They have a rich, spicy flavour without the chunks of fat found in lesser puddings. Puddings are sold sliced, in rings or sticks. He also makes a White Pudding based on an Irish recipe and even a vegetarian pudding (received with mixed emotions in the North West Black Pudding heartland).

The Puddings can be cooked in lots of ways - fried, baked or used as a flavouring in casseroles and stews such as Fabadas Asturianas (Spanish sausage casserole). My favourite method is to gently fry them until the edges are crisp and eat with some chunky bacon lardons and a splash of balsamic vinegar.

A definite 9 out of 10 in our scoring system. As well as mail order (from his website) and independent food shops you can buy his puddings at Booths, Morrisons and Aldi supermarkets. Just to proof that his puddings are a premium product they are also sold in Fortnum and Mason - a true Lancashire jewel!

For more information on this much maligned food have a look at our Black pudding pages.



Sausage of the week archive
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16/03/2005 - : Carluccio's - Luganega
18/10/2005 - : Clonakilty Black Pudding
10/07/2007 18:58:39 - : Dukeshill - Pork Sausages
10/03/2004 - : Graig Farm - Lamb & Mint
18/12/2005 - : Manor Born - Tasty Thai
30/04/2007 12:25:07 - : Musks - Newmarket Sausage
06/07/2005 - : River Cottage Sausages
22/01/2007 - : Simon Howie - Haggis
12/06/2006 - : Westaways - Hogs Pudding

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