This one is the last of the meals we cooked on vacation in Ireland. We picked up a pack of White Pudding and a pack of Black Pudding, not really knowing what to expect, but ready for adventure. They are essentially the same thing aside from the colour (although one could argue that the way the Black Pudding gets its colour…dried blood…makes the two totally different). In essence though, these puddings are a lot like sausages that incorporate a lot of oats and grains to stretch the meat further.
Anyway, we began by slicing our Puddings into medallions. Then, we sauteed them in seasoned butter until they got crispy on the tops and bottoms, and then served atop Irish Cheddar Colcannon. Again, not really knowing what to expect, we dug in. To our surprise, they were a lot like scrapple in texture and flavour.
Time: 20 Minutes
Ingredients:
- Black Pudding
- White Pudding
- Butter
Method:
- Remove your pudding(s) from the packaging, and slice into 1/2 inch thick rounds.
- Melt your butter in a frying pan, and get it to begin to bubble.
- Arrange your pudding medallions in a single layer in your frying pan (you may need to work in batches).
- Sear for around 4 minutes on the first side, and then when the bottoms are crispy and have begun to caramelize, flip, and sear the other side for another 3-4 minutes.
- Plate, devour, and enjoy!
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