Richard Corrigan’s Black Pudding hash, apple and sage

1 top quality black pudding
2 potatoes, cut into matchsticks
1 onion, finely chopped
3 garlic cloves, finely chopped
4 sage leaves
2 cooking apples
2 eating apples
25g sugar
25g water

1. Cook potatoes in boiling salted water. When cooked, rinse under cool water. Soften the onion and garlic in a pan and add the potato and finely sliced sage leaves.

2. Crush pudding with fork. Mix with potato mix.

3. Roll tightly in clingfilm to form a roll. Tie both ends by twisting the cling-film. Allow to cool, then place in the fridge to set firm.

4. Peel all the apples into quarters & sprinkle with a little sugar. Slice the hash rolls, fry in a hot pan & add the apples. When hot serve with the apple puree. Makes a comforting light lunch with a winter salad or a rib-sticking breakfast.


Posted in Accompaniments

Annascaul Black Pudding Co:


Annascaul Black Pudding Co.’s website includes an online shop that allows you to buy our handmade Black pudding, White pudding, Rashers and home made traditional pork sausages from the comfort of your own home.

For more information see Annascaul Black Pudding Co. news

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