Roast Pork, Black Pudding & Apple Stuffing, Cabbage Salad | Nigel Slater | Black Pudding .Club

Name: Roast Pork, Black Pudding & Apple Stuffing, Cabbage Salad | Nigel Slater | Black Pudding .Club
Ingredients: The Guardian | Food & Drink; 2 - 2.5kg Boned Pork Shoulder , skin on, bones removed; 2 medium Onions , finely chopped; 3 Tbsp Olive Oil; 200g of Black Pudding; 450g Sausage Meat; 1 Dessert Apple , grated or small cubes; 4 Sage Leaves, finely chopped; Sea Salt and freshly ground Black Pepper, for seasoning; 300g Brussel Sprouts , trimmed & finely shredded; 250g Red Cabbage , shredded; 50g Radishes , sliced; 3 Tbsp White Wine Vinegar; 2 Tbsp Water; 1 Tsp Caster Sugar; Large pinch of Sea Salt; Preheat the oven to 220°C / 425F / Gas Mark 7.; In a frying pan, warm the oil over a moderate heat and cook the onions for 10 minutes or until soft and translucent.; Remove the onions from the heat and crumble in the black pudding and the sausage meat. Fold the apple into the sausage meat mixture together with the sage and a seasoning of salt and pepper.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon; Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon; Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon

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If you have not had your black pudding fix for breakfast then here is a roast variation to try. You could make the stuffing as a side dish for your standard chicken or pork roast dinner.

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Ingredients

The Guardian | Food & Drink
2 - 2.5kg Boned Pork Shoulder , skin on, bones removed
2 medium Onions , finely chopped
3 Tbsp Olive Oil
200g of Black Pudding
450g Sausage Meat
1 Dessert Apple , grated or small cubes
4 Sage Leaves, finely chopped
Sea Salt and freshly ground Black Pepper, for seasoning
300g Brussel Sprouts , trimmed & finely shredded
250g Red Cabbage , shredded
50g Radishes , sliced
3 Tbsp White Wine Vinegar
2 Tbsp Water
1 Tsp Caster Sugar
Large pinch of Sea Salt
Preheat the oven to 220°C / 425F / Gas Mark 7.
In a frying pan, warm the oil over a moderate heat and cook the onions for 10 minutes or until soft and translucent.
Remove the onions from the heat and crumble in the black pudding and the sausage meat. Fold the apple into the sausage meat mixture together with the sage and a seasoning of salt and pepper.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon
Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon
Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon