Gorgonzola and Stornoway Black Pudding


Serves 2


  • 4 thin rounds Stornoway Black Pudding
  • 3 rashers pancetta or streaky
  • bacon, halved
  • olive oil
  • 30g Gorgonzola dolce
  • 2 small handfuls salad leaves
  • 1 tbsp aged balsamic vinegar


Fry black pudding slices and pancetta in oil for 1-2 minutes a side until cooked and crispy.

Top a slice of black pudding with pancetta and Gorgonzola, then another round of black pudding. Repeat to make another stack.

Place stacks on a baking tray under a hot grill until the Gorgonzola begins to melt.

Serve on top of a salad, drizzled with aged balsamic vinegar.

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Gorgonzola and Stornoway Black Pudding
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