Recipe

Crispy Black Pudding with Apple and Mustard

A fast, cozy skillet recipe with crisp black pudding, buttery apples, and a mustardy pan sauce you will want to spoon over everything.

By Matt Campbell

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4.7

A cast iron skillet with thick slices of black pudding browned until crisp at the edges, sautéed apple slices, and a small pool of glossy mustard butter sauce in warm kitchen lighting

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Black pudding has a reputation. People either love it, avoid it, or think it is only for a full breakfast at a pub. I am here to nudge you into the first category with a very specific promise: when you cook it right, black pudding is crispy on the outside, tender in the middle, and wildly good with something sweet.

This is my go-to way to serve it at home: quick pan-fry, then apples in the same skillet so they pick up the savory bits, then a two-minute mustard butter sauce that tastes like you tried harder than you did. It is breakfast, brunch, or a cozy little dinner if you throw a fried egg on top and call it a day. (Serves 2 as a light meal, or 1 if you are really leaning in.)

Black pudding slices, a green apple, Dijon mustard, butter, vinegar, and fresh thyme arranged on a light stone kitchen counter with a cutting board

Why It Works

Crisp edges without drama: We start in a not-too-hot skillet so the pudding browns instead of bursting.
Sweet and savory balance: Apples cook in the same pan, soaking up the browned bits and mellowing the richness.
A sauce that saves everything: Mustard, butter, and a splash of vinegar turn the pan drippings into something bright and spoonable.
Flexible serving options: It works with toast, mashed potatoes, sautéed greens, or eggs.

Pairs Well With

Storage Tips

Refrigerate: Store leftover cooked black pudding and apples in an airtight container for up to 3 days. (Use the product's date guidance if it is sooner, and when in doubt, toss it.)

Reheat (best method): Warm black pudding in a skillet over medium-low heat with a tiny bit of butter or oil until the edges crisp again, about 2 to 4 minutes per side, or until hot all the way through. Reheat apples in the same pan or microwave briefly.

Sauce note: If the mustard butter sauce tightens up in the fridge, loosen it with a teaspoon or two of warm water while reheating gently.

Freezing: Freezing is best for the black pudding slices themselves. Freeze cooked slices for up to 2 months for best quality, then thaw overnight in the fridge and re-crisp in a skillet. (Because this is a blood sausage, keep handling cold, clean, and prompt.)

Common Questions

What is black pudding, exactly?

Black pudding is a type of blood sausage, traditionally made with pork blood, oats or barley, fat, and seasoning. It is savory, rich, and typically cooked or reheated before serving.

Is black pudding already cooked?

Sometimes. Many store-bought black puddings are fully cooked and just need reheating and browning, but it is not universal by brand or country. Check the label. Either way, this recipe is about getting the exterior crisp and the center hot all the way through.

Any buying notes before I start?

Casing: Some black pudding is sold with a casing, some without. If yours has a casing and it feels tough, peel it off before slicing. Texture: Softer styles tend to crumble more, so thicker slices help. Gluten: Many varieties contain oats or barley and can be gluten-containing. If you need gluten-free, look for a clearly labeled product.

How do I keep black pudding from falling apart?

Slice it thick, use a gentle flip, and do not crank the heat. If it is very soft, chill the slices for 10 minutes before cooking. A thin spatula helps a lot.

How do I know it is done?

You are aiming for crisp edges and a center that is no longer cool. If you are using a product that is labeled raw, cook it through per package directions and make sure it is piping hot in the middle.

What can I use instead of apples?

Pears work great. So does caramelized onion if you want to stay fully savory. If you are feeling bold, a spoonful of fruit jam stirred into the sauce is also excellent.

What should I serve with this?

Toast or soda bread for breakfast. For dinner, try mashed potatoes, roasted carrots, or garlicky sautéed greens.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel)
Cutting board and sharp knife
Thin spatula
Measuring spoons
Small spoon or whisk (for the sauce)

The first time I cooked black pudding at home, I did what every overly confident cook does: I blasted the heat and expected magic. What I got was a pan that smelled amazing and slices that crumbled the second I touched them. So I tried again with patience, thicker cuts, and one rule: let the crust form before you mess with it. Add apples for sweetness and a little mustard for bite, and suddenly it is not a “breakfast component” anymore. It is the main character.