If you have purchased or prepared black pudding, now is the time to choose how you prefer to cook it. Since it is already cooked, it is sufficient to heat it in boiling water. If you prefer, you can cut it into slices and brown it with a drizzle of oil to make it more crunchy and appetizing. Alternatively, you can slice it and grill it in the oven after brushing it with mustard.
Ingrediants
Sautéed Black Pudding in a Pan with Potatoes
- 4 black pudding sausages
- 4 medium potatoes, peeled
- 3 tablespoons (45 ml) of extra virgin olive oil
- 1 teaspoon of paprika
- Half a teaspoon of salt
- Ground black pepper, to taste
For 4 people
Boiled black pudding
500 g of black pudding sausages
For 500 g of black pudding
Grilled black pudding with cress garnish
- 450 g of black pudding sausages
- 2 tablespoons (30 ml) of grain mustard
- Several handfuls of watercress, stalked
- 1-2 tablespoons (15-30 ml) of sesame oil
- Salt and black pepper, to taste
For 4 people
Steps
Method 1 of 3: Sautéed Black Pudding with Potatoes
Step 1. Boil the water over high heat and cut 4 potatoes into cubes
Use a saucepan with a capacity of 3 liters and fill it about 3/4 full. Turn on the stove over high heat and wait for the water to start boiling. While you wait for it to boil, peel 4 potatoes and cut them into cubes a couple of centimeters large.
You can use any potato variety you like, including new ones
Step 2. Cook the potatoes for 3-5 minutes and then drain
When the water has reached full boiling, add the diced potatoes and let them cook until they begin to soften. Check them with the fork; if they are ready, put a colander in the sink, drain the boiling water and temporarily set them aside.
You can also use sweet potatoes, different vegetables or, if you prefer, you can skip these steps and serve the black pudding with a side prepared separately
Step 3. Cut the 4 sausages into slices 2-3 cm thick
Place the black pudding sausages on the cutting board and slice them with a sharp knife. By cutting them into slices you will make the surface in contact with the pan increase and the black pudding will be more crunchy, appetizing and will have a more intense taste.
Black pudding is not very common in Italy, while in many foreign countries it is considered a delicacy and is easily found even in the supermarket. For example in Spain it is very popular and is called "morcilla", while in Germany "blutwurst"
Step 4. Brown the black pudding slices on both sides for 5-6 minutes
Pour 3 tablespoons (45 ml) of extra virgin olive oil into a cast iron skillet and turn on the stove over low heat. When the oil is hot, place the black pudding slices in the pan. Let them cook for 2-3 minutes, then turn them over on the other side and let them brown for the same amount of time to obtain a uniform result.
The black pudding that you can find for sale at the butcher is already cooked, so you just have to reheat the slices
Step 5. Remove the black pudding from the pan before adding the potatoes
When the blood sausage slices have browned well, transfer them to a plate and leave the oil in the pan. At this point, you can finish cooking the potatoes - previously blanched and drained - in the pan with the boiling oil.
Step 6. Season the potatoes with the paprika and leave them to flavor in the pan for 5 minutes
Spread a spoonful of paprika over the potatoes and wait for them to turn golden and crisp. From time to time, mix to get an even result. Wait for an appetizing crust to form on the outside and make sure the potatoes are cooked in the center by skewering them with a fork.
Step 7. Serve the sautéed black pudding with the potatoes
Season the potatoes with half a teaspoon of salt and serve them with the browned slices of black pudding. You can add a little more paprika to the potatoes and black pudding as a garnish.
If the black pudding is left over, you can transfer it to an airtight container and store it in the refrigerator for 2-3 days. If you want, you can also store potatoes, but there is a risk that they will become mushy, so it is best to store them in a separate container
Method 2 of 3: Boiled Black Pudding
Step 1. Fill a pot of water and put it on the stove
Take a saucepan with a capacity of at least 3 liters and fill it 3/4 full. Turn on the stove over high heat to make the water boil faster.
If you want to cook more than half a pound of black pudding, use a larger pot
Step 2. Reduce the heat, add the sausages and let them cook over medium heat
Lower the heat so that the water continues to boil gently. Add the black pudding sausages being careful not to burn yourself.
The pot must remain uncovered so that the water simmers gently
Step 3. Cook the black pudding sausages for 6-8 minutes
Leave them immersed in boiling water so that they warm up to the center. When the time runs out, remove a sausage from the water and cut it in half to check the temperature in the center.
- If the water starts boiling briskly, reduce the heat further, otherwise the sausages may break.
- If the sausages are small, check if they are hot after 5 minutes.
Step 4. Serve the black pudding
Turn off the stove and remove the sausages from the boiling water with the kitchen tongs. Cut them lengthwise or into 2-3 cm thick slices using a sharp knife and serve them immediately.
- You can accompany the black pudding with mashed potatoes, hot applesauce or sauerkraut.
- If the black pudding is left over, you can transfer it to an airtight container and store it in the refrigerator for 2-3 days.
Method 3 of 3: Grilled Black Pudding with Watercress Garnish
Step 1. Preheat the grill and move a shelf to the top of the oven
Place it about 8-10 cm away from the upper coil. Finally, take a pan of the right size for the amount of black pudding sausages to be grilled.
Step 2. Cut the sausages in half lengthwise and arrange them on the baking sheet
Place them on the cutting board and cut them in half lengthwise using a sharp knife. Place them on the baking sheet with the cut side facing up.
Use a high-sided baking sheet, otherwise the sausages may fall out as you put them in the oven
Step 3. Grill the sausages for a couple of minutes
Place the pan under the grill and heat the black pudding until it is well browned. Check it often to prevent it from burning.
Since the black pudding is already cooked, just heat it up
Step 4. Flip the sausages and brush them with the mustard
Slide the oven shelf out to turn the sausages with the kitchen tongs. Brush them evenly with 2 tablespoons (30 ml) of grain mustard.
You can use classic mustard as well, but grain mustard gives a better texture to the black pudding
Step 5. Grill the black pudding again for a couple of minutes
Return the pan to the oven and wait for an inviting crust to form on the sausages. At that point, turn off the grill and remove the pan from the oven.
Step 6. Season the watercress with the sesame oil, salt and pepper
Place the cleaned watercress leaves in a bowl and season them with a tablespoon (15 ml) of sesame oil, salt and pepper. Mix them with salad servers to evenly distribute the toppings.
After mixing the watercress, see if you need to add another tablespoon of sesame oil
Step 7. Serve the grilled black pudding sausages accompanied by the watercress salad
Divide the salad into 4 individual plates. Place the black pudding on the cress and, if desired, serve it with a warm applesauce.
