Black pudding slices with mushrooms and tomatoes in a frying pan.

The Butcher’s Cut

Black pudding, made the way it should be

A deep, savoury, properly seasoned butcher’s favourite — the dark slice that turns a good breakfast into a proper one.

Black pudding is one of those foods you either grew up with or fell for the first time it hit a hot pan. For the uninitiated: it’s a traditional British and Irish blood sausage, blended with oatmeal and warm spices, then set firm so it can be sliced and fried until the edges crisp and the centre turns soft and rich. Don’t let the name put you off — it’s savoury, a little peppery, faintly earthy, and utterly at home next to eggs, bacon and a good sausage.

We make ours in the butchery the traditional way, carrying on the Crawford’s recipes and methods that came to us with British Grocer Niagara. It’s the kind of thing that’s harder and harder to find done properly on this side of the Atlantic — which is exactly why we still take the trouble.

“The dark slice that turns a good breakfast into a proper one.”

From our counter

Made and baked by us

Available in store across our nine Ontario shops, and to trade in frozen or bake-off cases.

Black Pudding

Crisp the edges and the whole fry-up changes.

A traditional butcher’s blood sausage with deep, savoury flavour, gentle spice and a soft crumble once it hits the pan. Sliced and fried until the edges crisp, it earns its place on the breakfast plate, the pub menu and the Burns supper. Rich, old-fashioned and exactly the sort of thing people miss from home.

What it is: Black pudding is a traditional British blood sausage blended with oatmeal and spices, sliced and fried until crisp as part of a cooked breakfast.

Baked / packed: 40 packs of 4 (4 x 75g)

Best for the full fry-up and Burns suppersView

What black pudding actually is

If you’ve never had it, here’s the honest, appetising version. Black pudding is a firm, dark sausage traditionally made with oatmeal and warm spice, seasoned and set so it holds a clean slice. Cooked right — a few minutes a side in a hot, dry pan or a little fat — it develops a crisp, savoury crust and a soft, mellow middle.

The flavour is deep and rounded rather than strong: think toasted oats, black pepper and a savoury richness that anchors a plate. It’s a butcher’s food, unhurried and honest, and once it’s on your breakfast you’ll wonder how the fry-up ever managed without it.

Made in-house, the Crawford way

Our black pudding isn’t bought in and re-labelled. It’s made in our own butchery, following the traditional recipes and methods we inherited when we took on Crawford’s Butchers through British Grocer Niagara — the same heritage behind our haggis and square sausage.

That means proper seasoning, the right oatmeal texture and a slice that behaves the way it should in the pan. It’s a small thing that regulars notice immediately: this tastes like the black pudding they remember from home.

Made fresh in our own butchery, not factory-bought
Traditional recipe carried on from Crawford’s
Sliceable, firm texture that crisps beautifully
Deep, savoury, properly spiced flavour

How to cook it (and what to serve it with)

Slice it about a centimetre thick and fry over medium-high heat for two to three minutes a side, until the outside is crisp and the inside is hot through. No fuss, no fancy technique — just don’t rush it.

Its natural home is the full British fry-up, tucked in beside eggs, bacon, sausage, beans, grilled tomato and a fried slice. But it earns its keep well beyond breakfast: crumbled over a warm salad, laid on toast with a poached egg, or served alongside scallops or roast pork for something more ambitious.

The full British breakfast — the classic place to start
On toast with a poached egg and a grind of pepper
Crumbled into hash, salads or a Sunday roast
A Burns supper plate, alongside haggis and neeps

A fixture on the British breakfast and Burns table

No proper fry-up is truly complete without it, and no Burns supper plate looks right without a dark slice sitting next to the haggis. Black pudding is one of those quietly essential things — you don’t always shout about it, but you notice the moment it’s missing.

For anyone building a British-style menu, it’s an easy way to make a breakfast or a pub plate feel authentic rather than approximate. It’s a small detail that says the kitchen knows what it’s doing.

For the home cook

We sell black pudding in the shop in retail packs of four thick slices (4 x 75g) — enough for a couple of weekend breakfasts, or one very generous one. Come in and pick it up alongside the bacon, bangers and morning rolls, and you’ve got the full spread sorted.

It keeps well and cooks straight from chilled, so it’s an easy thing to have on hand for the mornings that call for something more than toast.

For pubs, cafés and caterers

Black pudding is a workhorse on any British breakfast service, and a menu-authenticator on pub plates, brunch boards and Burns Night specials. Because we make it in-house across our nine-store Ontario operation, we can supply venues consistently and at scale.

We pack for wholesale in cases of forty packs of four (4 x 75g) — a reliable format for kitchens turning over regular breakfast covers. Prices depend on volume and standing order, so we’ll quote you directly.

Wholesale case format: 40 packs of 4 (4 x 75g)
Consistent, made-in-house supply for regular orders
Ideal for breakfast service, pub plates and Burns Night
Contact for wholesale pricing

Wholesale & trade

Order black pudding, retail or wholesale

Pop into any of our nine Ontario shops to pick up a pack for the weekend fry-up. Running a pub, café or catering kitchen? Get in touch about regular supply and we’ll talk through case formats and contact for wholesale pricing.

Start a wholesale enquiry Browse the catalogue wholesale@britishpridebakery.com

Good to know

Questions, answered

It’s a traditional British and Irish blood sausage blended with oatmeal and warm spices, then set firm so it can be sliced and fried. The taste is savoury and rounded rather than strong — toasted oats, black pepper and a rich, mellow depth, with crisp edges and a soft centre when it’s cooked right. If you’ve never tried it, the fry-up is the perfect first introduction.

Yes. We make our black pudding in-house and supply pubs, cafés, hotels, caterers and event organisers across Ontario, in wholesale cases of 40 packs of four (4 x 75g). It’s a staple for breakfast service and a natural on Burns Night plates alongside our haggis. Contact us for wholesale pricing and to set up an order.

Explore more

Haggis Square Sausage The Butchery Burns Night Wholesale Butchery

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