Entree: Ireland – Dublin & East – Black Pudding with Potatoes (Traditional Irish blood sausage pan‑fried and served with crisp sautéed potatoes and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 black pudding links, approx. 14 oz (400 g) total
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1/2‑inch (0.492 in (1.25 cm)) cubes
- 4 oz (115 g) bacon lardons (optional)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or bacon fat
- 1 medium onion, finely chopped
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper
- Lemon wedges, for serving (optional)

Show original ingredient measurements

- 2 black pudding links, approx. 14 oz (400 g) total
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1/2‑inch (1.25 cm) cubes
- 4 oz (115 g) bacon lardons (optional)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or bacon fat
- 1 medium onion, finely chopped
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper
- Lemon wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Parboil potatoes: place the cubed potatoes in a pot of salted cold water, bring to a simmer and cook until just tender, about 8–10 minutes. Drain and let steam dry in the colander for 5 minutes; spread on a tray to cool and dry further for crisper frying.
2. Cook bacon and onions: heat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add bacon lardons if using and cook until fat renders and pieces are crisp, 5–7 minutes. Add the chopped onion and cook until soft and beginning to caramelize, about 6–8 minutes. Transfer bacon and onions to a bowl and keep warm.
3. Fry potatoes: add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter to the pan and raise heat to medium‑high. Add the dried potato cubes in a single layer and cook without stirring for 3–4 minutes to form a crust, then turn and continue frying until all sides are golden and crisp, about 12–15 minutes total. Season with salt and pepper.
4. Fry black pudding: while potatoes finish, slice black pudding into 1/2‑inch (0.492 in (1.25 cm)) rounds. In a separate skillet, melt 1 tbsp (15 ml) butter over medium heat and fry the black pudding slices 2–3 minutes per side until the exterior is crisp and warmed through. If the pudding is encased, pierce lightly to prevent bursting.
5. Combine and serve: return bacon and onions to the potato pan and toss to combine. Plate the crispy potatoes and top with the black pudding slices. Sprinkle with chopped parsley and serve immediately with lemon wedges if desired.

1. Parboil potatoes: place the cubed potatoes in a pot of salted cold water, bring to a simmer and cook until just tender, about 8–10 minutes. Drain and let steam dry in the colander for 5 minutes; spread on a tray to cool and dry further for crisper frying.
2. Cook bacon and onions: heat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add bacon lardons if using and cook until fat renders and pieces are crisp, 5–7 minutes. Add the chopped onion and cook until soft and beginning to caramelize, about 6–8 minutes. Transfer bacon and onions to a bowl and keep warm.
3. Fry potatoes: add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter to the pan and raise heat to medium‑high. Add the dried potato cubes in a single layer and cook without stirring for 3–4 minutes to form a crust, then turn and continue frying until all sides are golden and crisp, about 12–15 minutes total. Season with salt and pepper.
4. Fry black pudding: while potatoes finish, slice black pudding into 1/2‑inch (1.25 cm) rounds. In a separate skillet, melt 1 tbsp (15 ml) butter over medium heat and fry the black pudding slices 2–3 minutes per side until the exterior is crisp and warmed through. If the pudding is encased, pierce lightly to prevent bursting.
5. Combine and serve: return bacon and onions to the potato pan and toss to combine. Plate the crispy potatoes and top with the black pudding slices. Sprinkle with chopped parsley and serve immediately with lemon wedges if desired.