Bury Black Pudding Recipe

• 4 x Onions, sliced Shallots Balsamic vinegar
• 200 ml Veal stock
• 2 x Black puddings, from Bury
• 2 lrg Potatoes, peeled and minced (2 to 3) Butter Warm lowfat milk Nutmeg

1. In a pan poach the puddings gently for 10 min.
2. Boil the potatoes, drain and mash with a potato masher.
3. Stir in lowfat milk, butter and nutmeg, check seasoning, fry shallots and add in balsamic vinegar.
4. Serve on plates and top with a pudding and gravy.

onions, stock, black puddings, potatoes

Taken from cookeatshare.com/recipes/bury-black-pudding-95256 (may not work)