I cooked this at a supper club for 30 people recently. The fourth course of five – all containing black pudding – and as much as I love this dish, I fully did not expect every plate to come back clean. But they did! And so I think we can all agree that it is a winner. They told me so too.
You see the thing is when so many of your days revolve around cooking and you are generally the only person eating it, it becomes easy to question every bite and wonder if it is enough. Should it be more, bigger, brighter? Everyone who works alone has this problem in one way or another. It would be perfect to have someone to bounce things off, a recipe tester, a friend. A room full of 30 people eating your food with enthusiasm? Perfection.
Many were surprised that I would add black pudding to ragu. It works so well. Already I have a recipe for black pudding ragu that is pure black pudding, no other meat. It is a popular recipe on here, called (tongue in cheek) Corkese. I use Irish black pudding and would suggest that you seek it out for this too. It has a different texture to British black pudding, made with oats and spices, it crumbles and almost bursts when you roast it.