olive oil for frying
6 black puddings (blood sausage), cut into 2.5cm slices
3 thick rashers bacon, chopped
25 g butter
5 Bramley apples, peeled, cored and cut into wedges
pinch of freshly grated nutmeg
sea salt
freshly ground black pepper
6 black puddings (blood sausage), cut into 2.5cm slices
3 thick rashers bacon, chopped
25 g butter
5 Bramley apples, peeled, cored and cut into wedges
pinch of freshly grated nutmeg
sea salt
freshly ground black pepper
method
1. 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.
2. 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.
3. Add the apple to the black pudding (blood sausage) and bacon, season and cook for 5 more minutes over the low heat, then serve.
2. 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.
3. Add the apple to the black pudding (blood sausage) and bacon, season and cook for 5 more minutes over the low heat, then serve.
serving amount
serves 6
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