Black Pudding with Apples

A bistro classic where the black pudding skin cracks to reveal a smooth filling. The apples, sautéed in butter, provide the necessary acidity to balance the richness of the blood sausage.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 517
• Protein: 14 g
• Carbs: 31 g
• Fat: 36 g

Ingredients

• 4 piece Canada apple flesh ( peeled and wedged )
• 2 piece Yellow onion ( sliced )
• 40 g Minimum butter sweet
• 100 ml Dry cider
• 1 pinch Allspice
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Black pudding ( cut into large pieces )

Instructions

1. Fruit and vegetable prep

   Peel the Canada apples and cut into eight thick wedges. Finely slice the yellow onions so they melt quickly during cooking.

2. Sautéing apples and onions

   In a large pan, melt half the butter until foaming. Toss in the onions and apples. Let them color until the apples are tender inside but still hold their shape. Add a pinch of four-spice.

3. Cooking the black pudding

   Lightly prick the skin of the black pudding. In another pan with the remaining brown butter, sear the pudding pieces. The skin should become crispy without bursting. The pudding is ready when hot inside and soft to the touch.

4. Deglazing and plating

   Remove the pudding. Pour the dry cider into the pan to deglaze the meat juices. Reduce by half until you get a glossy sauce. Coat the pudding and apples with this concentrated jus.

Chef's tips

• Don't prick the pudding too much, or it will lose its juices while cooking.
• Brown butter adds a toasted flavor that pairs perfectly with the blood sausage.
• If the apples brown too quickly, lower the heat and cover for two minutes.

Storage

Keep refrigerated for 48h. Reheat gently in a pan to maintain the crispy skin.