Black Pudding with white onion sauce

Whether or not you are a fan of black pudding, you will surely like the happy marriage of black pudding topped with white onion sauce.
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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.

portionServings: 4

Prep Time14 minsCook Time20 minsTotal Time34 mins

 1 tbsp vegetable oil
 4 pieces of black pudding, about 6 inches each
 4 tbsp butter
 2 onions, sliced
 4 tbsp all-purpose flour
 2 1/2 cups milk
 Salt and pepper
 1/4 tsp ground clove

1

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.

2

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.

3

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.

4

Remove the casings from the sausage. Serve the sausages topped with the sauce.

Ingredients

 1 tbsp vegetable oil
 4 pieces of black pudding, about 6 inches each
 4 tbsp butter
 2 onions, sliced
 4 tbsp all-purpose flour
 2 1/2 cups milk
 Salt and pepper
 1/4 tsp ground clove

Directions

1

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.

2

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.

3

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.

4

Remove the casings from the sausage. Serve the sausages topped with the sauce.

Black Pudding with white onion sauce

 

Hi, I'm Micheline

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