Black pudding in blankets

  • Published: 30 Nov 12
  • Updated: 18 Mar 24

Replace your chipolatas with black pudding or Spanish morcilla in this year’s pigs in blankets for a stand-out Christmas side dish (here they’re pictured surrounding the Christmas turkey). They can be made ahead and frozen ready for Christmas Day.

Or, swap out the chipolatas in favour of herby pork sausagemeat balls in these stuffed pigs in blankets.

  • Serves 6
  • Hands-on time 30 min, oven time 30 min
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Recipe from December 2012 Issue

Nutrition

Per piece

Calories
155kcals
Fat
12.4g (4.5g saturated)
Protein
6.8g
Carbohydrates
4.3g (0.1g sugars)
Fibre
None
Salt
1.4g

delicious. tips

  1. The smaller sausages of black pudding are best for this recipe. If you can find them, morcilla sausages (the Spanish version of black pudding) are great. Look out for them in Spanish delicatessens and some butchers.

  2. Once assembled, put in a sealable container and freeze for up to a month. Cook from frozen, adding an extra 10 minutes to the cooking time.

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