The Bury Black Pudding Co. 4 Traditional Black Pudding Slices 230g

Brand

The Bury Black Pudding Co.

Features

Traditional English Black Pudding, High in Protein, Source of Iron, Low Fat, No artificial preservatives

Pack Size

230

Unit (free text)

g

Ingredients

Water, Wheat Flour (with Added Calcium, Iron, Niacin & Thiamin), Oatmeal, Pearl Barley, Dried Pork Blood, Pork Fat, Onion, Pork Rind, Salt, Mixed Herbs, Wheat Starch, White Pepper, Yeast Extract, Raising Agent: Ammonium Hydrogen Carbonate,

For allergens, see ingredients in bold

Recycling Other Text

Peel and remove label

Recycle the lid and tray

Telephone Helpline

0161 797 0689

Email Helpline

info@buryblackpuddings.co.uk

Web Address

buryblackpuddings.co.uk

www.buryblackpuddings.co.uk

Nutritional Claims

High in Protein

Source of Iron

Company Name

The Bury Black Pudding Co Ltd.

SEO Metatag

Black Pudding

Bury Black Pudding

Healthy Black Pudding

Breakfast

English Breakfast

Manufacturers Address

Bury, BL9 7NY.

Storage

Keep refrigerated. Once opened, use within 3 days. Freeze for up to 3 months.

Return To

buryblackpuddings.co.uk 0161 797 0689 Bury, BL9 7NY. www.buryblackpuddings.co.uk

Brand Marketing

Born in Bury, Loved Nationwide. Recognised around the world, The Bury Black Pudding Co. stands proudly as one of Britain’s great food icons - a true symbol of Lancashire. For over 60 years, we’ve been crafting the finest black pudding right here in Bury, using a time-honoured recipe perfected for more than a century. Black pudding is what we do and nobody does it better.

Manufacturer Marketing

Discover the best ways to cook our products, get inspired with delicious recipe ideas, and explore our full range at www.buryblackpuddings.co.uk. Follow us on social media @buryblackpuddings for more tasty inspiration and behind-the-scenes stories.

Recipes

Black Pudding Meatballs. Who doesn't love Meatballs - this Black Pudding Meatball recipe will take your pasta dish to the next level. Hearty, healthy and nutritious. Ingredients: -230g (1 pack of Bury Black Pudding slices) - 500g/1lb 2oz minced beef (not low fat) - 2 garlic cloves, grated - 3 tbsp finely chopped parsley, plus extra to serve - 2 tbsp finely chopped chives, plus extra to serve - 1 tsp dried thyme - 2 tsp sea salt flakes (or 1 tsp fine sea salt) - A very good grinding pepper - ¼ tsp dried chilli flakes - 2 tbsp porridge oats (not jumbo) - 2 large free-range eggs, at room temperature For the tomato sauce - 45g/1½oz beef dripping or 3 tbsp olive oil - 2 onions, roughly chopped - 1 tsp dried thyme - 3 tbsp finely chopped flat-leaf parsley - 2 fat garlic cloves, grated - 2 x 400g tins chopped tomatoes - 1 tbsp tomato purée - 2 tsp Worcestershire sauce - 2 tsp sea salt flakes (or 1 tsp fine sea salt) Step 1 Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob. Step 2 To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts. Step  3 When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes. Step 4 Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it's evenly incorporated. Step 5 Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40. Step 6 Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes. Step 7 Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through. Step 8 Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon. Source: Nigella Lawson, Nigella’s Cook, Eat, Repeat https://www.bbc.co.uk/food/recipes/black_pudding_meatballs_68681

Company Address

BL9 7NY.