Black Pudding Sweet Potato Bake

Black Pudding’s always a bit of a divisive one, understandable more when one uses it’s other name – blood sausage.  Yes, it contains a little bit of the old animal blood, something many of us are quite squeamish about.  I myself find it’s honesty comforting – after all, it must be far less horrifying than what’s in a chicken nugget…

In any case, Black Pudding is an incredibly affordable meat product, especially when bought from a supermarket butcher’s counter.  All in all I made 4 portions for about £3.50 total.  And that delicious rich taste of the sausage combined with the mellow, sweet potato and cream is absolutely gorgeous.


  • Black Pudding/Blood Sausage
  • An Onion
  • Sweet Potato (roughly one per person)
  • Knob of Butter
  • Cream
  • Dollop of Mustard
  • Seasoning
  • Handful of Cashew nuts (optional extra)


  1. Preheat your oven to about 180C.
  2. Slice your sweet potato and add to boiling water.
  3. If necessary, skin your sausage and slice into small pieces.  Crumble into a bowl (you can use a food processor if you would prefer.)  It just needs to be a rough, loose mixture.
  4. Melt some butter in a saucepan and add some chopped onion with a sprinkling of salt.
  5. When the onion has browned, add the black pudding and fry, stirring frequently, for a further 7 or 8 minutes.
  6. Add a dollop of mustard (preferably wholegrain) and a cup or so of cream.  Stir, taste for seasoning and add to a casserole dish.
  7. Drain and mash the sweet potato.  Mix through a knob of butter and I think it’s nice to have something with a bit of crunch, so I went for cashews.
  8.  Top the black pudding and drizzle over a little oil/melted butter.  If you’re feeling extra naughty grate over some cheese.
  9. Place in the oven until the potato has started to brown and crisp a little.


I served with a little extra mustard for tasting, atop a crunchy apple to add even more sweetness to counteract the supreme savoury richness of the filling.



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