Pork & Black Pudding Link Sausages

The ultimate "Breakfast Hybrid," our Pork & Black Pudding Link Sausages combine two breakfast icons into one succulent bite. We take our high-meat content British pork and stud it with the rich, earthy flavors of McWilliam’s of Aberdeen Black Pudding.

McWilliam’s is legendary in the North East of Scotland for their traditional, spiced pudding. By blending this award-winning Aberdeen staple into our pork links, we’ve created a sausage with a deep, savoury complexity and a beautiful dark-speckled appearance. It’s a gourmet twist on a classic link, offering a smoky, peppery depth that elevates any meal.

A Scottish Flavor Powerhouse

Featuring McWilliam’s of Aberdeen: Sourced from the Granite City, this authentic black pudding adds a unique Aberdonian spice profile and rich, oaty texture.

Succulent British Pork: Our base is made from high-welfare British pork, providing a juicy and sweet contrast to the savory pudding.

Hand-Linked Heritage: Expertly prepared by our master butchers in natural casings for that traditional "snap" and artisanal finish.

Deep, Robust Flavour: The inclusion of beef fat and oatmeal from the black pudding ensures a moist, satisfying mouthfeel that’s packed with iron-rich flavour.

Product Info & Ingredients

Ingredients: Pork, Pork Fat, Water, Rusk (Gluten), Salt, Spices, Preservative E223 (Sulphites).

Black Pudding Content: Beef Fat, Water, Oatmeal (Gluten), Pork Blood, Onions, Salt, Spices.

Allergen Advice: For allergens, see ingredients in bold. Contains Gluten and Sulphites.

Storage Advice: Keep refrigerated below 5°C. 

Freezing: Suitable for home freezing on the day of purchase for up to 12 months.

Cooking Inspiration

The "Power" Breakfast: Serve alongside tattie scones and a fried egg. When sliced, the black pudding within the sausage slightly caramelizes for an incredible savory crunch.

Gourmet Mash & Gravy: Pair with creamy mashed potatoes and a rich onion and red wine gravy. The spicy notes of the Aberdeen pudding cut through the richness of the mash perfectly.

Casserole Booster: Brown these sausages and add them to a bean and tomato casserole for a smoky, rustic depth of flavor.

Butcher’s Top Tip

"Because these sausages contain black pudding, they have a slightly higher fat content which makes them incredibly difficult to dry out. Cook them 'low and slow' in a pan or under a medium grill for 12–15 minutes. This allows the oatmeal in the pudding to absorb the juices from the pork, making every link exceptionally tender and flavorful."