300g of Kissane’s Black Pudding

1 medium onion finely diced

1 red apple unpeeled, cored and diced

50g/2oz butter

150g/6oz breadcrumbs

1 tablespoon chopped fresh herbs – sage, parsley and thyme are ideal but dried herbs work equally well

Recipe courtesy of

Nourish by Nature


  • In a heavy based pot melt the butter over a medium heat
  • Soften the onion for a few minutes and stir in the herbs
  • Crumble in the Black Pudding and fry gently for a further 2 minutes
  • Remove from the heat and stir through the breadcrumbs, taking care not to overmix as you don’t want break up the Pudding too much.
  • Keep warm and serve alongside your roast or alternatively use it to stuff the meat before cooking.
Black Pudding Stuffing