Using a sausage stuffer or funnel, fill the casings about ¾ full (blood expands when cooked).
Tie off into lengths of about 10–15 cm (4–6 inches).
Poach gently
Heat a large pot of water to 80–85°C (175–185°F) — do not boil.
Carefully lower the puddings into the water and poach for 30–45 minutes, until firm.
Remove and let cool on racks.
Serve
Slice into rounds about 1–2 cm thick.
Fry or grill until the outside is crispy.
Traditionally served with a full English or Irish breakfast, alongside eggs, bacon, and toast.
🧊 Storage:
Keeps for 1 week in the fridge.
Freezes well (up to 3 months).
