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.
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.