Black pudding and apple stuffing

Black pudding and apple are a perfect match for each other and do away with the need for additional sausages

Be the first to rate this recipe

Submit your version

You must be logged in to use this feature.

Forgot your username or password?

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Nutrition (per portion)

Total Fat--

Saturated Fat

Total Carbohydrate--


Never lose a great recipe again!

Having an recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book Search Again

Serves: 6



U.S. U.K. Conversion chart
  • 50 gram(s) unsalted butter
  • 6  shallots, peeled and finely chopped
  • 3  eating apples, peeled, cored and cut into 1cm dice
  • 250 gram(s) black pudding, skin removed and cut into 1cm dice
  • turkey liver, membranes removed and sliced (optional)
  • 3 tablespoon(s) Madeira, brandy or Calvados
  • sea salt, black pepper
  • 1 teaspoon(s) thyme leaves
  • 1  bay leaf


  1. To clarify the butter, melt it in a small saucepan over a low heat, skim off the surface foam and decant the crystal-clear yellow liquid, discarding the milky solids in the base.
  2. Heat half the clarified butter in a large frying pan over a medium heat, add the shallots and sweat for a couple of minutes until softened. Add the apples and continue to sauté for 5-6 minutes, stirring occasionally, until softened and starting to colour. Transfer the apple and onion to a bowl.
  3. Add the remaining clarified butter to the pan, together with the black pudding and turkey liver if you have it, and sauté for a couple of minutes until they change colour, again stirring occasionally. Add this to the apple and onion.
  4. Pour the Madeira or brandy into the pan and simmer for a moment, scraping up any sticky bits, then mix this in with the stuffing. Season it with salt and pepper, and stir in the thyme. Add the bay leaf and leave it to cool. Cover and chill until required. The stuffing can be prepared a day in advance. Recipe by Annie Bell
  • Rated:
  • No star
  • No star
  • No star
  • No star
  • No star
by 0 people

Loading photos...

Add your own comments

Loading comments...

Here are some alternate versions of this recipe created by our wonderful community of chefs!

Post your comment

Join us here...

Click on a magazine title to see all its online features and news
Stain buster Our guide to removing smudges, spots, and other spills.
See more stain busting solutions >


Directory View all offers


View by magazine : View by magazine Prima