Blood sausage with beetroot, apple and fried egg

Name: Blood sausage with beetroot, apple and fried egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbs grapeseed oil; 500g blood sausages (black pudding); 2 tsp honey; 2 tbs apple cider vinegar; 1 red apple, cut into matchsticks; 1 beetroot, peeled, shredded; 1 cup loosely packed mint leaves; 2 tbs pine nuts, toasted; 4 fried eggs and micro parsley, to serve

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15m

Blood sausage with beetroot, apple and fried egg

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Aug 01, 2017

Throw any reservations you might have about blood sausage/black pudding to the wind and give this tasty recipe a try today!

1 tbs grapeseed oil
500g blood sausages (black pudding)
2 tsp honey
2 tbs apple cider vinegar
1 red apple, cut into matchsticks
1 beetroot, peeled, shredded
1 cup loosely packed mint leaves
2 tbs pine nuts, toasted
4 fried eggs and micro parsley, to serve

Method

1.

Heat oil in a frypan over high heat. Add sausages and cook, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate, cover and set aside.
2.

Return the pan to high heat, add honey and vinegar, and cook, stirring occasionally, for 1 minute or until reduced slightly. Remove from heat.
3.

Return sausages to the pan and add apple, beetroot, mint and pine nuts. Season and serve immediately with fried eggs and micro parsley.