To prepare this dish I suggest black pudding sold in a traditional butcher’s shop which has a much better taste most of the time than the one from the supermarket. It was only when I discovered this delicious black pudding that I started to enjoy them.
We like to serve this type of dish in the fall and winter.
As an accompaniment I suggest boiled potatoes and beets.
Servings: 4
In a frying pan over very low heat, pour the oil and place the blood sausage. Cover and cook the blood sausage 10 to 15 minutes . Do not overcook so it will stay creamy otherwise it dries and get crumbly.
Meanwhile, in a medium saucepan over low heat, melt the butter without coloring. Add onions and cook about 10 Minutes stirring occasionally with a wooden spoon until onions are tender.
Remove the pan from the heat and whisk in the flour. Return the pan to the heat and cook over very low heat for 1 minute. Remove the pan from the heat and gradually whisk in the milk. Bring to a boil, reduce the heat and simmer for 3 to 5 minutes, stirring constantly with the wooden spoon. The sauce is ready when it coats the back of a spoon. Season with salt and pepper and mix in ground clove.
Remove the casings from the sausage. Serve the sausages topped with the sauce.
Ingredients
Directions
In a frying pan over very low heat, pour the oil and place the blood sausage. Cover and cook the blood sausage 10 to 15 minutes . Do not overcook so it will stay creamy otherwise it dries and get crumbly.
Meanwhile, in a medium saucepan over low heat, melt the butter without coloring. Add onions and cook about 10 Minutes stirring occasionally with a wooden spoon until onions are tender.
Remove the pan from the heat and whisk in the flour. Return the pan to the heat and cook over very low heat for 1 minute. Remove the pan from the heat and gradually whisk in the milk. Bring to a boil, reduce the heat and simmer for 3 to 5 minutes, stirring constantly with the wooden spoon. The sauce is ready when it coats the back of a spoon. Season with salt and pepper and mix in ground clove.
Remove the casings from the sausage. Serve the sausages topped with the sauce.
