Pork & Black Pudding Sausages

Dark, rich, and unapologetically bold. Our Pork & Black Pudding Sausages combine free-range Staffordshire pork with crumbled black pudding for a sausage of real depth and character. The black pudding brings an earthy, iron-rich warmth that sets these apart from anything you'll find on a supermarket shelf. Hand-linked in natural casings — for those who take their sausages seriously.

• Made from free-range Staffordshire-reared pork
• Enriched with crumbled black pudding for depth and richness
• Hand-linked in natural casings
• No artificial additives or fillers

Meal idea: Pork & Black Pudding Sausages with Creamy Mustard Lentils Brown the sausages in a heavy pan until deeply caramelised, then set aside. In the same pan, soften a diced shallot and a clove of garlic, add a mug of Puy lentils, a splash of red wine, and enough chicken stock to cover. Simmer for 20–25 minutes until the lentils are tender, then stir in a spoonful of wholegrain mustard and a splash of double cream. Return the sausages to warm through and serve straight from the pan — a rich, restaurant-worthy supper with very little effort