Paul first started making black Pudding over thirty years ago, when he was sent down to the local abattoir to collect blood!! Nowadays, we use dried blood combined with Paul's own secret recipe. Our Black Pudding received such great reviews when launched at the Ideal Home Show 2012, that we had to include it on our product list. The main difference between English and Scottish Black Pudding is the English version tends to have chunks of pork fat throughout, however Supreme Sausages prefer the Scottish one, so we follow the recipe of the Scotts, who know a thing or two about the famous Black Pudding.
Water, Rusk (Wheatflour, Salt, Raising Agent: E503),
Dried Blood (Porcine), Oatmeal, Dried Minced Onion,
Salt, Dried Whole Egg, Pork Gelatine, Spices and Spice Extract, Autolysed, Herb, Pork Fat