cut onions
cut onions in rings
Black pudding
150g
Black pudding
flour
200g
potatoes
1
clove of garlic
70g
onions
1 teaspoon
marjoram
1 pinch
salt
1 pinch
pepper
1 pinch
chili powder
fat
1 tablespoon of
horseradish
1
parsley
100g
1 serving
energy
718 kJ
4570 kJ
171 kcal
1091 kcal
fat
12 g
77 g
saturated_fat
5 g
32 g
carbs
11 g
72 g
sugars
2.3 g
14 g
protein
4.1 g
26 g
salt
0.3 g
2.3 g
Black pudding
description & times
Black pudding or blood pudding is one of the oldest known sausage type that is processed to hefty and tasteful dishes.
cut black pudding in slices
cut black pudding in 1cm thick slices
dredge black pudding in flour
dredge black pudding slices in flour
heat up fat in two pans
cut potatoes
cut potatoes in slices
roast black pudding slices
roast floured black pudding slices crispy on both sides in second pan
quarter slices carefully
add potatoes
add and roast potatoes
flavour with majoram, salt, pepper and pressed garlic
garnish finished dish
Carefully mix all ingredients
Arrange on a preheated plate
Serve with chopped parsely, chopped pumkin seeds and shredded horseradish
Advice: Sourcrout, coleslaw or green salad go perfectly along with this dish.
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