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Traditional Bury Black Pudding with piccilli
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A picture of Traditional Bury Black Pudding with piccilli.

Traditional Bury Black Pudding with piccilli

Irmgard Gater
Irmgard Gater @MonkeyBra1n
Warrington, England

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

Read more

Traditional Bury Black Pudding with piccilli

Irmgard Gater
Irmgard Gater @MonkeyBra1n
Warrington, England

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

An old time favorite of mine as a child. Our local butcher sells them & they are inexpensive. Only have now & again as high in fats & sodium but also high in iron so is both good & bad. Very filling, quick & cheap.

Read more
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Ingredients

30 mins
1 serving
  • 2Bury Black Puddings
  • 100 gramsPiccilli
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Steps

30 mins
  1. 1

    Put black puddings on tin foil on a rack & steam on 160° for 30 minutes until slightly bursting. I used an 8 in 1. They will expand. Whatever you do DO NOT BOIL.

    A picture of step 1 of Traditional Bury Black Pudding with piccilli.
  2. 2

    Serve with piccilli & enjoy 😸

    A picture of step 2 of Traditional Bury Black Pudding with piccilli.
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Irmgard Gater
Irmgard Gater @MonkeyBra1n
on April 28, 2015 17:14
Warrington, England
I'm back but not cooking or baking much due to health issues arising many years ago.. But I'm glad cookpad saved all my recipes..
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