Entree: Ireland – Cork & Munster – Black Pudding with Potatoes (Sliced blood sausage pan-fried and served with buttered mashed or sautéed potatoes and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 slices black pudding, approx. 1 lb (454 g) total
- 2 lb (900 g) potatoes (Yukon Gold or floury), peeled and cut into even chunks
- 3 tbsp (45 ml) butter
- 1/4 cup (60 ml) whole milk (for mash) or additional butter for sautéing
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- Salt, to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- Malt vinegar or lemon wedges, for serving (optional)

Instructions

1. Place the potato chunks in a pot, cover with cold salted water, bring to a boil, then simmer until tender, about 15–20 minutes. Drain well.
2. While the potatoes cook, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a frying pan over medium heat. Add the sliced onion and cook slowly until soft and caramelized, about 12–15 minutes. Season with a pinch of salt and set aside.
3. Return the drained potatoes to the pot. Mash with remaining butter and milk until smooth and season to taste with salt and pepper. Keep warm.
4. In the same or a clean heavy skillet, heat the remaining 1 tbsp (15 ml) oil over medium–high heat. Add the black pudding slices in a single layer and fry 2–3 minutes per side until crisp at the edges and heated through. Do not overcook to avoid drying out.
5. To serve, spoon mashed potatoes onto plates, top with a portion of black pudding, and scatter caramelized onions and chopped parsley over the top. Offer malt vinegar or lemon wedges at the table.