BLACK PUDDING WITH POTATO ROSTI AND FRIED EGGS
L’Authentique’s Boudin Noir is modelled on the traditional French Boudin Noir or Spanish Morcilla sausage – better know by some as black pudding. It has no filler -no oats or barley- just pork, onions and pork blood filled into a natural casing. The softer texture of this black pudding, it needs more gentle treatment in the pan. We like it simply pan-fried over medium heat for 15 mins and served with a fried egg and hash for brekky, it’s simplicity personified for a special Father’s Day treat.
Preheat oven to 180c Place the potatoes in a medium sized saucepan. Cover with water and season well with salt. Bring to the boil and continue to boil for 5 minutes, immediately drain the potatoes and place on a tray to cool and dry.
Grate the potatoes with a course grater and season with salt and pepper. Shape into round cakes about 8cm in diameter and 1.5cm thick. Heat a non-stick ovenproof frying pan to medium heat with 3-4 tablespoons of cooking oil.
Carefully place the rosti’s into the pan one at a time and fry until golden brown on both sides, remove the rosti’s from the pan and place on baking tray in the oven to keep them warm while you cook the remainder.
For the Boudin Noir, in a separate pan simply fry over a medium heat for 15 mins. You can cook it whole, or cut into slices and cook them separately – whichever you prefer.
Serve with the hash a fried egg and your favourite breakfast condiment.
4 large Agria potatoes, peeled and halved
1 packet L’Authentique Boudin Noir
4-8 free-range fried eggs