by sausagemaker » Wed Jul 26, 2006 4:28 pm
Hi
All you need to do is to make up any of the pork sausage recipes posted on this site & add diced black pudding on the final mix before stuffing into the casing.
Try about 20% Black pudding.
If your really adventurous then you could make your own black pudding also.
Franco does mixes for these as well as pork sausage.
Good luck & keep us posted of your results
Regards
Sausagemaker
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