In Irish households, black pudding is more than just a breakfast staple—it’s a cultural icon. Traditionally made with pork, oats, and spices, this rich and hearty sausage has been cherished for generations. Its savoury flavour and unique texture make it an ideal addition to a wide range of dishes.
For this recipe, we’re adding a touch of luxury by incorporating cacao nibs from Hazel Mountain Chocolate. Known for their deep, earthy richness, these nibs add a layer of complexity that transforms the dish into something truly special.
If you’re vegan or vegetarian, you can swap out the traditional black pudding for plant-based versions now available in many stores – such as Clonakilty or Denny meat-free pudding. These alternatives offer the same spiced flavour without animal ingredients, making this recipe inclusive for all.
Join me, Kasha Connolly, at Food for Stories, filmed at the scenic Halka Lodge, where she turns everyday ingredients into extraordinary meals, sharing stories from around the world as I cook.
Cacao Spiced Black Pudding Toastie
Ingredients
- 300 g black pudding
- 1 med-large shallot
- 2 tsp cacao nibs
- 5 tbsps water
- 1/3 tsp marjoram
- pinch of salt
- Pepper to taste
Instructions
- Finely chop shallot and fry on low heat until it softens.
- Add chopped black pudding and keep it on low/medium heat for about 5-8 minutes stirring from time to time.
- Add water to help emulsify the mixture, stir add cacao nibs and all spices. Mix well.
- Your filing is ready, spread it over slice of bread or toasted, sprinkle cheese and grill for 2-3 minutes until cheese is melted.
Video
Notes
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