Black pudding & Chorizo Stew

I found myself at the Waterford Festival of Food yesterday with my good friend and fellow foodie, Eimear.  Eimear secured tickets for a live cookery demonstration with Paul Flynn of the Tannery Dungarvan, and Martin Shanahan from Fishy Fishy in Kinsale. It was at this cookery demo at the Waterford Food Festival that I got this recipe, and as soon as I got home I HAD to make it!

For those of you who are not familiar, Black pudding is an Irish delicacy. Black pudding is a blend of onions, pork fat, oatmeal, flavourings – and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Black pudding is controversial, you either love it or you hate it,it is usually seen served as part of a full “Irish” breakfast. It definitely is delicacy that needs to be celebrated and used in more dishes. My particular favourite Black pudding supplier is Clonakilty Food Company .

This particular dish uses Black pudding and Chorizo as its main “stars of the show” the stew is cooked in cider and chopped tomatoes, the black pudding softens and thickens relinquishing exquisite flavours. Broad Beans are also used in this original recipe but seeing as I didn’t have any broad beans to hand I used chickpeas instead and they worked out beautifully.

What Do I need?

  • 2 brown onions
  • 1 clove of Garlic
  • 2 heaped teaspoons of smoked paprika
  • 280g Blackpudding Chubb
  • 280g Chorizo Sausage
  • 1 Can of Broad Beans (chick peas will also do)
  • 1 can of chopped tomatoes
  • 1 can of Irish Cider
  • 1 sprig of fresh rosemary

What do I do?

  • Finely dice all your onions
  • Chop your chorizo sausage into small cubes, set aside
  • Chop your Black pudding small cubes, set aside.
  • Heat a large frying pan until very hot
  • Add a splash of olive oil to pan
  • Add in onions with knob of butter
  • Crush in your garlic clove
  • Let the onions and garlic cook down until transparent
  • Add in 2 teaspoons of smoked paprika
  • Add in your chorizo, cook down for 3 mins until choizo releases its oils
  • Add in your black Pudding
  • Cook down for approx 2 mins careful to not let the pan dry out
  • Add in your Cider little by little, let it cook down, add in some more.
  • Let the stew simmer in the cider juices for approx 5 mins
  • Add in your chopped tomatoes and rosemary
  • Keep a little water to hand to keep adding if the stew needs is
  • Add in your Broad beans or chickpeas
  • Turn down the heat and let the stew simmer for 10 mins on medium heat
  • Keep looking at the texture and add in a little water if it needs it.
  •  Serve with crusty bread and garnish with fresh parsley and cold cider if you fancy it!  Enjoy!

(Photography: David McClelland)



  1. I’ve made a similar stew recently but not with chorizo and black pudding, this will most definitely be on my to do list… Making me hungry!

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