Entree: United Kingdom – England - North – Black Pudding with Mash (Pan-fried blood sausage served atop creamy mashed potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 12 oz (340 g) black pudding, peeled and sliced into 8 rounds (approx. usable weight)
- 2 lb (900 g) Maris Piper or Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed
- Salt to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 large onion, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil or beef dripping
- 1 tbsp (8 g) plain all-purpose flour
- 1 cup (240 ml) beef stock
- 1 tsp (5 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Place potato chunks in a large pot, cover with cold water, add a generous pinch of salt, bring to a boil and simmer until tender, about 15–18 minutes.
2. Meanwhile, heat 1 tbsp oil in a frying pan over medium heat. Add the sliced black pudding and fry until both sides are crisp and warmed through, about 3–4 minutes per side. Transfer to a plate and keep warm.
3. In the same pan add remaining oil and the sliced onion. Cook over medium-low heat until softened and golden, about 10 minutes. Sprinkle the flour over the onions, stir for 1 minute, then gradually add the beef stock, scraping up any browned bits. Stir in Worcestershire sauce and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
4. Drain the potatoes and return to the pot. Mash with 3 tbsp butter and the warmed milk until smooth and creamy. Season with salt and pepper to taste.
5. To serve, spoon mashed potatoes onto plates, top with 2 slices of fried black pudding per serving, ladle onion gravy over, and sprinkle with chopped parsley.