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
Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date. Always store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze on day of purchase and consume within 12 months. Defrost thoroughly in a fridge before cooking and use within 24hours. Once defrosted, do not re-freeze
Wash and dry hands thoroughly before and after handling raw or cooked meat.