Tag Archives: blood sausage

Beef Pot Roast with Black Pudding, Potatoes and Edamame.

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This is a stove top roast that then uses the fat and juice from the meat to fry the potatoes and edamame. All of the flavour comes from your black pudding or blood sausage so it needs to be really good! I use a gluten free black pudding but regular is fine if you don’t need to do gluten free.

A pot roast from my butcher is a piece of brisket with virtually all of the fat removed, rolled and tied.

The potatoes are utterly addictive cooked this way but if you don’t have edamame, frozen peas or diced carrot work very well too.

I like to serve this with the potato mix on the bottom, break up the beef on top and then spoon over the squishy black pudding over the top. Serves 4-6

Ingredients

1.2kg beef pot roast

100g butter

250g black pudding or blood sausage, gluten free

6 large potatoes, peeled and diced, 1cm

1/2 red onion, diced

400g edamame

Method

In a heavy based casserole with lid, melt the butter.

Add the beef and brown on all sides.

Remove the beef and place the black pudding on the base of the pan, top with the beef and  pop the lid on.

Turn the heat down to low and slowly cook the meat for 2 hours, turning the beef every 30mins and spooning the black pudding mixture over the top of the beef.

After two hours, remove the beef from the pan and spoon off all of the fat, return the beef to the pan, cover and keep warm over a low heat.

Heat a large frying pan over medium hot heat, add some of the fat from the meat and add the potatoes and onion.

Fry gently until the potatoes are cooked.

Add the edamame to the potato mix and stir through until cooked.

Take the beef and place on top of the fried potatoes.

Spoon over the black pudding.

Mushroom and Black Pudding Salad

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Black pudding is not normally gluten free, it should contain barley, however, my fab butcher has sourced this delicious pudding with buckwheat, happy days!!!

I love this for a late breakfast or lunch and a couple of eggs with it would make it perfect.

If you want a couple of eggs, use a large pan and cook the eggs in the pan at the same time as the mushrooms, saves on washing up!

I don’t think this salad needs a dressing, the pudding and mushrooms add enough flavour, maybe just a little salt and pepper to taste?

This serves 2.

Ingredients

2 thick slices of black pudding, gluten free

12 chestnut mushrooms, finely sliced

handful spinach leaves

handful mixed salad leaves

1 avocado

Method

Heat a large frying pan over a medium heat.

Once hot, crumble the black pudding into it and using the back of the spoon, squish down to break it further into crumbs.

Once the black pudding begins to release it’s fat, move the pudding to the side and add the mushrooms to the pan, fry until golden.

Plate on a serving plate with mixed leaves, mushrooms, spinach, avocado and top with black pudding to warm the avocado and let the spinach wilt a little.

Pork Loin Stuffed with Black Pudding

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This is ideal to make ahead and then cooks in only 30 minutes to give you a very impressive roast.

I tend to make two and freeze one, ready to be baked at a later date.

I have a fantastic butcher who is able to source gluten free black pudding for me, made with buckwheat rather than barley, I buy a large pudding, slice it and then freeze into more manageable portions.

Serves 4.

Ingredients

400g pork loin

100g black pudding/blood sausage, gluten free

5 large slices prosciutto

freshly ground pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take the fillet and cut it lengthwise , not all the way through but, enough to open the fillet like a book.

Cut the black pudding into strips and lay along the fillet, grind a little pepper over.

Spread a large piece of cling film/plastic wrap over your work surface. Lay the prosciutto vertically, allowing a little overlap.

Place the fillet on the prosciutto and wrap tightly with the prosciutto, tucking the ends in as you go.

Place on a baking sheet, with the cut edge downwards and cook for 30mins until the prosciutto is crispy and pork cooked through.

Allow to rest for ten minutes before slicing.