Pork Stuffed with Black Pudding

So many people are scared of Black Pudding, and I used to be one of them.  Nowadays, I just play ignorant and enjoy it, without thinking about what it actually is (come on… it’s better this way!).

I was throwing a wee dinner party and knew my guests all liked black pudding (it would have been a bit of a risk otherwise!), so I decided to make Pork Stuffed with Black Pudding, wrapped in Prosciutto.  I’ve made this once before for Colin, and he loved it 🙂 although I used pork tenderloin and black forest ham the last time.  I felt the ham was too overpowering for the dish.  This time, I used loin steaks instead of tenderloin.

This is a perfect dish for a dinner party; you might even convert a few black-pudding-phobes if they’re brave enough!

Ingredients (Serves 5)

5 pork loin steaks

4 slices of black pudding (or 230g)

2 packs prosciutto ham (about 4-5 thin slices per steak)

First, I placed each steak in turn on a piece of cling film.  I covered it with another piece of cling film.  Then I beat it to… eh…death, thinking aggressive thoughts.  This flattens it out and makes it easier to roll later!

Serene once more, I took 1/5 of the black pudding (which I’d bashed with a fork into a bowl to break down a bit), and I spread it across the pork like this:

I rolled it up and placed it on a bed of prosciutto.

I wrapped the prosciutto around it, then covered each one in clingfilm into a wee sausage shape.  I put them in the fridge to keep their shape.  I done it overnight, but I’m sure an hour would do if you’re pushed for time.

I baked it for 30 mins in a preheated oven (180 degrees).  I served it with Clapshot (which is mashed potatoes & turnips, cream and chives.  I also made it for Burns Night. Delicious!) and honey glazed carrots and green beans.

I smothered it in a gravy made from: the meat juices, a glass of red wine and 2 Oxo cubes, reduced to a thickness I liked.

I love the way it looks when you cut into it! 😀

I hope you give it a try! 😀

In other news…

I Googled “Noble Nourishment” and noticed the 8th result down was “An Enquiry Concerning Human Understanding by David Hume”.

That is what I just studied in my Philosophy class!  Is that spooky, or what?!

Hope you’re all having a lovely day/evening, wherever you are! 😀 x

13 Comments

  2. Jan

    Oooh yum – I love the look of this!
    I’m the same as you with black pudding – just don’t think about it and it actually tastes really nice!
    Google is amazing isn’t it?!

  4. arthur

    What a fabulous dish! I know black pudding, it’s called morcilla in Spain and enjoys the same popularity as the chorizo. This is really a wonderful recipe to try! Thanks for sharing. Cheers!!!

  5. hopeeternal

    Is’nt it funny how so many UK Southerners are a bit squeamish about black pudding, me included, while friends from the north happily tuck in! We had a Geordie friend at college who used to hoover up everyone elses unwanted BP at breakfast. In France a few years ago I plucked up the courage to try a sample of the black sausage, Boudin Noir and found it delicious – very ‘livery’. (The Boudin Blanc, made from pork but without the blood is also good: both have a rich taste and I expect lots of calories!) I’m not sure I would buy it especially and afraid it hasn’t prompted me to buy UK black pudding, but I do love foodie experiences. This dish of yours, where it is part of the filling is an interesting idea and I can imagine it was delicious.
    hopeeternal
    ‘Meanderings through my Cookbook’

    1. noblenourishment

      Thank you, Hope, it was delicious! And one that I will make again and again. I don’t blame the UK Southerners for being squeamish, it is pretty harrowing when you think about it haha! Oooh I’ll have to try this Boudin Blanc! 🙂

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