Bring the black pudding to room temperature. Choose a non-
stick pan in which they fit perfectly. ‘Pan filling' as it were. Melt
a knob of butter and put the sausages on top, at low
temperature. On my induction fire this is 3.5 to 9. Leave them
for a few minutes and then turn them over. At this low
temperature, leave them on for at least half an hour, turning
them over regularly.
The black pudding should not really be fried, because they are
already cooked when you buy them. But they do need to be
warmed up to the core. Hence this lengthy procedure, but it is
very efficient! Guaranteed without torn sausage skins.
The apple puree is even easier if possible. Choose Jonagold
apples, remove the core, peel them, cut them into cubes and
dip them in a saucepan with a lid on top. Set the fire to
medium-high for a quarter of an hour. Remove the lid, crush
the apples a little with a potato masher and leave to simmer
for another quarter of an hour on low heat, without the lid on
the pan.
black pudding, apple puree and fried potatoes
I do not have to explain fried potatoes for sure, but still. Boil
peeled potatoes, allow to evaporate and cool, cut into
wedges. Season with herb salt and fry until golden brown in a
pan with fizzing butter. They should have a crispy crust, at
least on one side.
On the plate: a black pudding or two if you're a real fan, plus
a scoop of apple puree and a scoop of crispy baked
potatoes.
Variant: black pudding can be perfectly combined with red
cabbage and apples. There are variants of the sausages with
sugar and sultanas, but these are much more sensitive to
frying and the risk of bursting is high. The sugared black
puddings can be used perfectly in aperitif snacks or as part of
a bread meal.
jonagold apples
potatoes
herbal salt
Blood sausages or 'black pudding' with applesauce and
potatoes is a Belgian classic. Perhaps also common in the
Southern Netherlands, with which we have many heritage
dishes in common. Equally known is the variant with red
cabbage. Sometimes mashed potatoes or just boiled
potatoes are served with the sausages, but what
difference does it make in the end? This is a classic with a
solid anchoring in the Belgian culinary past of homely
cooking.
Bring the black pudding to room temperature.
Choose a non-stick pan in which they fit
perfectly. ‘Pan filling' as it were. Melt a knob of
butter and put the sausages on top, at low
temperature. On my induction fire this is 3.5 to
9. Leave them for a few minutes and then turn
them over. At this low temperature, leave them
on for at least half an hour, turning them over
regularly.
The black pudding should not really be fried,
because they are already cooked when you buy
them. But they do need to be warmed up to the
core. Hence this lengthy procedure, but it is
very efficient! Guaranteed without torn sausage
skins.
The apple puree is even easier if possible.
Choose Jonagold apples, remove the core, peel
them, cut them into cubes and dip them in a
saucepan with a lid on top. Set the fire to
medium-high for a quarter of an hour. Remove
the lid, crush the apples a little with a potato
masher and leave to simmer for another quarter
of an hour on low heat, without the lid on the
pan.
black pudding,
apple puree and
fried potatoes
I do not have to explain fried potatoes for sure,
but still. Boil peeled potatoes, allow to
evaporate and cool, cut into wedges. Season
with herb salt and fry until golden brown in a
pan with fizzing butter. They should have a
crispy crust, at least on one side.
On the plate: a black pudding or two if you're a
real fan, plus a scoop of apple puree and a
scoop of crispy baked potatoes.
Variant: black pudding can be perfectly
combined with red cabbage and apples. There
are variants of the sausages with sugar and
sultanas, but these are much more sensitive to
frying and the risk of bursting is high. The
sugared black puddings can be used perfectly
in aperitif snacks or as part of a bread meal.
jonagold apples
potatoes
herbal salt
