Roast Pork, Black Pudding & Apple Stuffing, Cabbage Salad | Nigel Slater
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.blackpudding.club.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- String
- Roasting pan
- Oven
- Aluminum foil
- Mixing bowl
- Saucepan
- Spoon
- Measuring spoon
- Measuring cup
- Plastic wrap
- Serving platter
- Grater
Ingredients
- 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
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