Black Pudding’s always a bit of a divisive one, understandable more when one uses it’s other name – blood sausage. Yes, it contains a little bit of the old animal blood, something many of us are quite squeamish about. I myself find it’s honesty comforting – after all, it must be far less horrifying than what’s in a chicken nugget…
In any case, Black Pudding is an incredibly affordable meat product, especially when bought from a supermarket butcher’s counter. All in all I made 4 portions for about £3.50 total. And that delicious rich taste of the sausage combined with the mellow, sweet potato and cream is absolutely gorgeous.
- Black Pudding/Blood Sausage
- An Onion
- Sweet Potato (roughly one per person)
- Knob of Butter
- Dollop of Mustard
- Handful of Cashew nuts (optional extra)
- Preheat your oven to about 180C.
- Slice your sweet potato and add to boiling water.
- If necessary, skin your sausage and slice into small pieces. Crumble into a bowl (you can use a food processor if you would prefer.) It just needs to be a rough, loose mixture.
- Melt some butter in a saucepan and add some chopped onion with a sprinkling of salt.
- When the onion has browned, add the black pudding and fry, stirring frequently, for a further 7 or 8 minutes.
- Add a dollop of mustard (preferably wholegrain) and a cup or so of cream. Stir, taste for seasoning and add to a casserole dish.
- Drain and mash the sweet potato. Mix through a knob of butter and I think it’s nice to have something with a bit of crunch, so I went for cashews.
- Top the black pudding and drizzle over a little oil/melted butter. If you’re feeling extra naughty grate over some cheese.
- Place in the oven until the potato has started to brown and crisp a little.
I served with a little extra mustard for tasting, atop a crunchy apple to add even more sweetness to counteract the supreme savoury richness of the filling.