5 Galwegian Black Puddings Worth Putting on Your Plate
Puddings, both black and white, are quintessential to the Irish breakfast fry. Perfect slices of a good pud nestle up against a sunny egg, sausages nicely caramelised on the outside, and rashers of course.
Of these puddings, it is the moody melange of blood and guts that combine in a singular black pudding that stirs my senses at the breakfast table, and the debate about which pudding is best is one for the ages.
Of course, black puddings are rarely just a wildly delicious morning wake up call. They can grace a plate at any time of day, with connoisseurs of Ireland’s original black stuff taking time to consider which pudding might go better with other ingredients. An earthy beef blood pudding pairs well with the sweetness of scallop, for what Jp McMahon refers to as Ireland’s take on a surf ‘n’ turf.
Or the sweeter notes of a pork blood pudding melds with the nuttiness of cauliflower – the perfect vehicle for taking on the flavour of pudding spice.
It was the late Galway-based chef, Gerry Galvin of Drimcong House, who first conceived of black puddings as more than just a breakfast staple. At the celebratory dinner for the inaugural meeting of Euro-Toques Ireland, where Myrtle Allen, Declan Ryan, John Howard and Galvin himself were founder members, they stunned diners with a course of Clonakilty black pudding with oysters.
Photos via clonakiltyblackpudding.ie
Today we think nothing of putting a bit of black pudding onto, into and with absolutely anything: topped on a pizza, stuffed into a samosa, baked into tartlet, made into both bread and ice cream, and yes, served a la Irish surf ‘n’ turf with fine Atlantic scallops.
Puddings are delicious and varied. Pork or beef blood, piped into casings or baked into cakes with lots of grains, or light and mousse-like in texture and packed with spice, there is a pudding for everyone, every mood and every dish.
So, how to track down a good black pudding in and around Galway? Some outlets are obvious; others not so much.
On your local high street there may be a craft butcher who still, somehow, makes delicious puddings from fresh blood, but in such small quantities only those in the know, will know.
As fresh blood continues to become ever more difficult to source, many pudding makers are opting for the use of powdered blood to keep their craft and tradition alive. Often, these pudding makers are carrying on a tradition several generations deep and feel the weight of an obligation to preserve the recipe handed down from grandmother and father to son or daughter.
So next time you go into your local butcher, see a ring, chub or cake of black pudding for sale on the counter, ask if they make it; how they make it, and if they still can source fresh blood to make it. They will be delighted you asked.
Loughnane’s Family Butchers, Loughrea
Since 1939, the Loughnane name has been synonymous in Galway with quality sausages and puddings. Made with pork blood, meat and fat, and carefully seasoned, this is a traditional-style pudding made to the same recipe developed over 80 years and four generations ago.
In 2025, the shop got a special visitor in the shape of US chat-show host, Conan O’Brien, visiting the area to retrace his family’s roots. He was treated to a slice of Loughnane’s black pudding which was said to be a “journey through time and tradition.” This same pudding was crowned National Black Pudding Champion by a team of judges in 2025, in a fiercely fought competition hosted by the Associated Craft Butchers of Ireland.
McGeough’s Connemara Fine Foods, Oughterard
Three generations of the same family have been crafting puddings in Oughterard since 1971. The McGeough’s homemade black pudding is distinctive in the way it is smoked after its making, adding a deep savoury flavour to the pudding and sweetening the spicing.
Signalling the care taken from start to finish, this is a rustic pudding with a mix of grains for good texture; the lick of smoke providing a moreish edge.
www.mcgeoughsconnemarafinefoods.ie
Tony Carroll Family Butcher, Ballinasloe
Established in 1995, two generations of Carroll’s continue to pride themselves on quality in their pudding making, with each string of pudding made by hand. As members of the Associated Craft Butchers of Ireland, they regularly put up the best of their puddings against those of their peers.
Black pudding is a tough competition, and although they narrowly missed out on the top spot in 2025, their white puddings did scoop the top prize. A classic high street butcher experience where pride and quality go hand in hand.
Mike Walsh & Son Butchers, Athenry
Established on the high street of Athenry, Mike Walsh’s craft butchers’ shop is all about community; serving their customers six days a week and delivering to customers across Galway city, county and even out to the Aran Islands!
Reflecting the exacting tastes of their customers, Mike makes two types of black pudding – a traditional pudding sausage for slicing into rounds, and a caseless baked black pudding for slicing into slabs. The same pudding, two different preparations; each yielding slightly different flavour and texture because of how they are cooked. These puddings showcase how small nuance can create big difference in the eating.
Moran Family Butcher
Laurence McGonagal’s story is one of apprentice turned craft butcher. After twenty years spent honing his craft, he took over Moran’s Butchers in 2017 – a long running feature on the Clifden high street and classic victualler of locally sourced meats, with beef and lamb a speciality.
Their traditional black pudding sausages come in two sized diameters, rich with blood and all about the craft of pudding making.
Kate Ryan is a food writer based in West Cork. She is the founder of Flavour.ie, and author of Blood, Guts & Black Pudding – Ireland’s Dying Art of Blood as Food; charting Ireland black pudding heritage, tradition, recipe and craft from the 1st century to the present day. Published by Nine Bean Rows, €20.
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