Black Pudding (Blood Sausage) and Apple is an amazingly flavorful English recipe. It has roots in France and the kitchens of Henry VIII’s Hampton Court Palace. Black pudding can be found online. As shown, the dish is represented with chopped green apple and bacon, topped with a thick slice of fried black pudding.
All Natural Boudin Noir Sausages 4 Links 1 lb
- olive oil for frying
- 6 black puddings (blood sausage), cut into 2.5cm slices
- 3 thick rashers bacon, chopped
- 25 g butter (7/8 ounce)
- 5 Bramley (or other green) apples, peeled, cored and cut into wedges
- pinch of freshly grated nutmeg
- sea salt
- freshly ground black pepper
- Heat a drizzle of oil in a large frying pan, add the black pudding (blood sausage) and bacon and cook over a 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 (blood sausage) and bacon, season and cook for 5 more minutes over the low heat, then serve.