Black pudding with sage, onions & duck eggs

Black pudding with sage, onions & duck eggs

By
From
Gather
Serves
2
Photographer
Andrew Montgomery

You don’t have to make your own black pudding to enjoy this one-pan breakfast or supper – you can buy really good organic black pudding, which is sweet and full of flavour, easily these days. However, if you’re up for it, making your own is great fun and not at all grisly. This recipe makes enough for two loaves altogether, which is more than you’ll need for one breakfast.

Ingredients

Quantity Ingredient
1 small knob butter
1 tablespoon extra-virgin olive oil
1 onion, very finely sliced
250g black pudding
12 sage leaves
2 duck eggs
2-3 thyme sprigs
salt
black pepper

For the black pudding

Quantity Ingredient
500g pork back fat
4 onions, diced
2 teaspoons ground black pepper
2 teaspoons ground coriander
1/2 teaspoon ground mace
1/2 teaspoon hot smoked paprika
20g soft brown sugar
4 teaspoons salt
100ml double cream
100ml brandy
1 litre pig’s blood
250g fine oatmeal
200g breadcrumbs
250g cooked pearl barley

Method

  1. To make your own black pudding, heat the oven to 120°C. Place a large, heavy-based pan on a low heat. Dice the pork fat, add a quarter of it to the pan and cook, stirring, until it starts to render. Add the diced onion and cook for 8–10 minutes, until soft but not coloured. Remove from the heat, then add the remaining fat along with all the ground spices, and the sugar and salt. Stir to combine. Pour in the cream and brandy, then, once the pan has cooled a little, slowly add the blood, stirring continuously. Fold in the oatmeal, breadcrumbs and pearl barley and let stand for 30 minutes to thicken a little.
  2. Line two 450g loaf tins with cling film, leaving some excess overhanging. Stir the mixture, then divide evenly between the tins. Fold the overhanging cling film over the top. Cover with foil, crimping it tightly around the edges. Place the tins in a roasting tray half filled with hot water, then place the whole lot into the oven and cook for 1½ hours, or until the internal temperature of the pudding reaches 72°C. Allow the puddings to cool before turning them out and refrigerating.
  3. To make the dish, melt the butter with the oil in a large frying pan over a medium heat. When it’s bubbling, add the sliced onion and season. Cook, stirring regularly, until the onion starts to crisp at the edges. Remove onto a plate and keep warm. Slice 250g black pudding into 1–2cm slices and add to the frying pan. Tear in the sage leaves. Fry the pudding slices for 3–4 minutes on each side, until crisp. Return the onion to the pan to heat through, then use a spatula to move the black pudding to the side of the pan. Crack the duck eggs into the pan. Season, and scatter over some thyme leaves. Cook the eggs to your liking. Serve the black pudding on plates with the onions and sage, and the eggs alongside.
Tags:
River Cottage
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again