How to Microwave Black Pudding

What Is Black Pudding, Anyway?

Black pudding is a type of blood sausage, made from pork blood, oats or barley, and rendered fat, usually stuffed into a casing and fully cooked before it’s sold.

In the US, you’ll mostly find it at British-style breakfast spots, specialty butchers, or import grocers rather than the regular supermarket meat aisle.

It’s rich, mineral-tasting, and a little crumbly once sliced, which is exactly why the microwave can be such a handy shortcut when you don’t want to dirty a skillet.

Because it’s already cooked, microwaving black pudding is really a reheating job, not a cooking one.

That distinction matters for both texture and food safety, and it’s the whole reason the technique below works differently than it would for raw sausage.

Is It Safe to Microwave Black Pudding?

The short answer is yes — black pudding microwaves safely as long as you reheat it thoroughly and handle it like any other ready-to-eat meat product.

Most black pudding sold in the US and UK is pre-cooked, but it’s still a moist, protein-rich food that can support bacterial growth if it sits out too long or gets reheated unevenly.

I always aim for an internal temperature of 165°F (74°C), which is the benchmark the USDA’s Safe Minimum Internal Temperatures Chart sets for reheating cooked meat and leftovers.

A cheap instant-read thermometer takes the guesswork out of this — microwaves heat unevenly, so a slice can feel hot on the outside and still be cool in the middle.

One important warning to understand: ready-to-eat meats like black pudding, sausages, and deli-style products have been linked to Listeria outbreaks when they’re stored too long or not reheated properly, according to the CDC’s guidance on Listeria infection.

That risk is separate from any allergy or general hygiene concerns, so it’s worth taking seriously even though black pudding is a fully cooked product.

If you’re pregnant, over 65, or have a weakened immune system, the CDC recommends extra caution with ready-to-eat meats generally, so reheating until steaming hot throughout is especially important for those groups.

Beyond the microbial side, black pudding is also naturally high in iron from the blood content, which is worth knowing if you’re managing an iron-sensitive condition — MedlinePlus’s page on iron in the diet is a good starting point if you want to understand how much dietary iron is considered typical.

How to Microwave Black Pudding (Step-by-Step)

Here’s the method I use almost every time I want black pudding without turning on the stove.

First, slice the black pudding into rounds about 1/2 inch (1.25 cm) thick if it isn’t pre-sliced already.

Thinner, even slices heat far more consistently than one thick chunk, which tends to stay cold in the middle while the edges overcook.

Arrange the slices in a single layer on a microwave-safe plate, leaving a little space between each one.

Cover loosely with a damp paper towel — this traps steam, keeps the surface from drying out, and stops any grease from spattering the microwave walls.

Microwave on high in 30-second bursts, checking after each one, until the slices are steaming hot all the way through.

For two or three slices, this usually takes 60-90 seconds total in a standard 1000-watt microwave.

Let it rest for about 30 seconds before checking the temperature with a thermometer — it should read at least 165°F (74°C) at the center of the thickest slice.

If you want a crisp exterior, which the microwave alone won’t give you, finish the slices in a dry nonstick skillet over medium heat for 60-90 seconds per side, or run them under the broiler for a minute or two.

That quick finish is the trick I always come back to when I want the crackly edge you’d normally only get from frying.

Microwaving Black Pudding From Frozen

If you’ve frozen leftover black pudding, resist the urge to microwave it straight from frozen at full power — the outside turns rubbery long before the center thaws.

I like to defrost slices overnight in the refrigerator first, which keeps the texture much more even.

If you’re short on time, use your microwave’s defrost setting for 2-3 minutes, flipping the slices halfway, before switching to the regular reheating steps above.

Once it’s fully thawed, treat it exactly like refrigerated black pudding: slice, cover, and microwave in short bursts until it hits 165°F (74°C) throughout.

According to FoodSafety.gov’s guidance on leftovers and food safety, previously cooked foods should always be reheated to steaming hot before eating, and that applies just as much to thawed black pudding as it does to last night’s dinner.

Tips for the Best Texture (Not Rubbery)

Black pudding’s biggest enemy in the microwave is overcooking, which turns the crumbly interior tough and squeaky rather than soft.

Short bursts beat one long blast every single time.

I’ve found that 20-30 second intervals, checking in between, give you far more control than setting a timer for two minutes and walking away.

A damp paper towel cover does double duty here — it holds moisture in and stops the casing from splitting under the pressure of trapped steam.

If your microwave has a turntable, use it; a stationary microwave (the kind built into some over-the-range units) tends to create hot spots that overcook one side.

Lower wattage microwaves (700-800 watts) will need longer bursts, so start at 30 seconds and add time gradually rather than assuming every microwave behaves the same.

One thing that trips people up is microwaving a whole unsliced log — it takes so long to heat through that the outer inch turns dry and cracked before the center catches up.

What to Serve With Microwaved Black Pudding

Black pudding is a classic anchor of a full breakfast plate, and the microwave makes it easy to build that plate fast.

I’ll usually microwave the black pudding alongside other quick sides: how to microwave tomatoes for a soft, jammy side, and how to microwave mushrooms for something earthy to round things out.

Baked beans are another natural pairing, and reheating a can couldn’t be simpler if you check out how to microwave baked beans for the timing.

If you’re into other traditional British breakfast meats, how to microwave haggis uses a very similar slice-and-cover approach, since both are dense, fully cooked sausages.

For a smoked-fish morning instead, how to microwave kippers is worth bookmarking too.

And if you want something starchy on the side, how to microwave chips gets you a quick, crisp-ish side without deep frying.

Common Mistakes to Avoid

The most common mistake I see is skipping the slice step and microwaving a whole log — it just doesn’t heat evenly no matter how long you leave it in.

Second is microwaving uncovered, which dries out the surface and can send grease spattering across the microwave interior.

Third is trusting your eyes instead of a thermometer — black pudding can look hot and steamy on the surface while the center is still lukewarm.

Fourth is reheating more than once; ready-to-eat meats should ideally be reheated a single time, then eaten, rather than repeatedly warmed and cooled.

Finally, don’t microwave black pudding straight from frozen at full power expecting even results — thaw it first, as covered above.