• 650g of pork sausages
• 250g of Real Lancashire Black Puddings, diced into cubes (could also try with the Chilli Pud for added Kick)
• 4 Large Carrots, Peeled and Chopped
• ½ a Diced Sweed
• 3-4 Celery Sticks depending on taste
• 1 Teaspoon of Thyme
• 1 Litre Good Quality Chicken Stock
• ½ Teaspoon of dried Bay Leaves
• ½ a cup of Pearl Barley




By the Journal

  1. Cook the sausage until slightly brown.
  2. Add some veg oil to a pan. Heat up the pan and add the swede, carrots onion and celery until they brown, then add the Thyme and Bay Leaves and Salt and Pepper as necessary. Add the stock and Barley to the pan and cook on a medium heat for 10 minutes.
  3. Add the Black pudding and cook for a further 5 minutes until the black pudding begins to break up. Turn the heat to low then add the Sausage, cook for a further 20 minutes.
  4. Serve into warm bowls with crusty bread or if you wish, it goes great with mash, bubble and squeak or a few new potatoes.