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Blood sausage with horseradish mash



  • Cut the potatoes in chunks and cook in plenty of salted boiling water until almost tender. Drain well, return to the pot, cover and set aside.
  • At the same time, heat a little oil in a heavy-bottomed pan and fry the blood sausage until crisp. Drain well on kitchen paper towels.
  • When ready, add the milk, butter and cream to the potatoes with seasonings and mash reasonably well over a low heat, adding a little more milk if needed. Turn the heat off, taste for seasoning and mix in the horseradish. Taste again for seasoning.
  • To serve, mound the mash on individual plates and place the black pudding on top with a sprinkling of parsley.




  • 3 large floury potatoes, peeled
  • sea salt & freshly ground pepper
  • olive oil
  • 2 blood sausages, sliced fairly thickly
  • a splash of milk
  • a good knob of butter
  • a slurp of cream
  • 1-2 heaped tspn creamed horseradish
  • 2 tbsp chopped fresh parsley


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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