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Clonakilty Black Pudding

Summer BBQ Recipes

Black Pudding & Prawns.jpg

Clonakilty Black Pudding is Ireland's favourite black pudding. First made in the 1880s, the secret recipe remains the same to this day.

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Black Pudding and Prawn Skewers

Bursting with the flavour of summer, these black pudding and prawn skewers are simply delicious and the perfect addition to enhance a BBQ.




Clonakilty Blackpudding x 200g – cut into 8 slices

Prawns x 12

Chorizo x 150g – cut into 8 slices

Olive oil x 1 tbsp


Red pepper/capsicum x 1 - chopped

Green pepper/capsicum x 1 - chopped

Red onion x 1 – chopped

Sherry vinegar x 1 tsp – optional

Olive oil x 1 tbsp

Prawn Marinade:

Olive oil x 1 tbsp

Garlic x 1 clove – crushed

Lemon juice x 1 tbsp

Red chili x .5 – chopped finely






Mayonnaise – optional

Lime wedge



1. Mix all the prawn marinade ingredients together and marinate prawns for 30 minutes

2. Make skewers by threading black pudding, prawns & chorizo onto a skewer – be gentle so as not to break black pudding.  I did 4 skewers

3. Fry vegetables in a frying pan on medium heat for approx.  8 minutes until soft. Add a splash of sherry vinegar 1 minute before serving and cook for a further minute.

4. Meanwhile, heat a grill pan or BBQ and grill skewers for 2 – 3 minutes per side

5. Serve with coriander sprinkled on top, a lime wedge and some mayonnaise


Black Pudding and Lamb Skewers

These juicy lamb kebabs with a twist are perfect for outdoor cooking and are the ultimate treat, serve with a Mediterranean salad for the perfect summer evening meal.




200g Clonakilty Blackpudding (chopped)

500g lamb mince

Salt and Pepper


For the salad:

 20g parsley leaves

1/2 red onion (sliced)

2 tbsp capers

75g feta cheese (crumbled)

100g cherry tomatoes (halved)


For the salad dressing:

 1 tsp oregano

2 tbsp olive oil

2 tbsp lemon juice






1. Mix the black pudding, lamb, salt and pepper together and roll into 75g balls.

2. Shape the black pudding balls into sausages and place them on a skewer (2-3 per skewer) and brush with olive oil.

Alternatively, you can place the black pudding balls on the skewer and form the sausages while on the skewers - it clings to the skewer better this way.

3. Set the BBQ to a medium-high heat and grill the skewers for 7 to 8 minutes, turning every 2 minutes.

4. To make your salad dressing, mix the oregano, olive oil, lemon juice, salt and pepper, and whisk until the mixture thickens slightly.

5. For the salad, mix the parsley leaves, red onion, capers, feta cheese and cherry tomatoes together and then toss with the salad dressing.

6. Serve your salad with the lamb skewers and enjoy.




Black Pudding Stuffed Peppers

Quick, easy and undeniably mouth-watering. The perfect light summer meal, or BBQ side dish.



3 sweet pointed capsicums (halved) or regular capsicums (top cut off)

150g Clonakilty Blackpudding (chopped roughly)

2 tbsp pine nuts

3 tbsp goat’s cheese

150g butternut squash/pumpkin (diced)

Salt & pepper

2 cloves of garlic (crushed)

1 sprig rosemary (finely chopped)

½ red onion (diced)

4 tbsp olive oil

Chopped parsley (to garnish)



1. Dry fry black pudding, squash, onion, garlic, seasoning and rosemary for 5 minutes on medium heat. Remove from the heat and stir in the pine nuts.

2. Drizzle the peppers in oil and season.

3. Place the black pudding mix into the peppers and arrange on a baking tray.

4. Cover lightly in foil and bake in the oven for 20 minutes at 170°C (cook for 5 to 10 minutes longer if using regular capsicums). Then remove the foil and bake for a further 10 minutes at 200°C.

5. Spoon goat’s cheese on top and sprinkle with parsley.

Black pudding lamb skewers.jpg
Black pudding stuffed peppers.jpg

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