Richard Corrigan’s Black Pudding hash, apple and sage

Ingredients:
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
Method

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

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