How To Make Black Pudding
This British black pudding recipe serves tender and plump blood sausages. They're combined with bacon and apples for a flavor-packed dish.
Prep:
10 mins
Cook:
11 mins
Total:
21 mins
Ingredients
- olive oil, for frying
- 6 black puddings, (blood sausage) cut into 2½cm slices
- 3 rashers bacon, thick, chopped
- ⅞ oz butter
- 5 Bramley, or other green apples, peeled, cored, and cut into wedges
- 1 pinch nutmeg, freshly grated
- sea salt and freshly ground black pepper, to taste
Instructions
-
Heat a drizzle of oil in a large frying pan, add the black pudding and bacon and cook over medium-high heat for 2 minutes on each side. Then reduce the heat to low.
- While the black pudding and bacon cook, melt the butter in another frying pan, add the apple and nutmeg, mix, and cook on a high heat for about 4 minutes or until the apple colours and just softens.
-
Add the apple to the black pudding and bacon, season, and cook for 5 more minutes over the low heat, then serve. Enjoy!
Nutrition
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