How to cook blood sausage without it exploding

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Last trick to cook it properly: let it cook in boiling water. Immerse your black pudding in water for about 5 minutes to “whiten” it. The goal is to make it softer. Finish cooking in the pan for a few minutes, making sure to turn it over regularly.

How to cook black pudding in a pan?

Cooking black pudding in the pan

Heat your frying pan with a dash of olive oil or a knob of butter then cook your pudding for a few minutes over medium heat. Turn the sausage halfway through cooking to sear all sides of the sausage.

How to prevent the white pudding from bursting?

Prick your sausage with a fork to prevent it from bursting during cooking and plunge it into a pan of cold water. Bring the pan to a boil and simmer for about 5 minutes. Take out your white pudding using a slotted spoon and gently remove its skin with a knife.

How to cook black pudding properly?

The method is very simple: heat a hint of butter or oil in a frying pan, add the sausage and cook for about 5 minutes over medium heat, turning it over halfway through cooking. This will give you a crispy crust. If you don’t have a pan, opt for a casserole dish. The result will be just as tasty.

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Do we eat the skin of the pudding?

The skin is eaten, especially when it is golden and crispy. Just beware of accidents, beware of tire punctures! Mean by that, that if you want to avoid the puncture, it is a question of cooking the pudding slowly and in two stages. It can be likened to a gradual warming up.

Can black pudding be frozen?

You can place it in simple freezer bags or in airtight trays or even in aluminum foil. Either way, make sure you always seal your container tightly or you risk smothering your entire freezer with the smell.

Is black pudding eaten raw?

Used in cooking or served raw, black pudding has nothing to do with its cousin white pudding. It is indeed a very old charcuterie that is prepared with seasoned pork fat and pork blood (and sometimes goat or sheep).

How to store white pudding?

Conservation. Depending on where it comes from (butcher shop or supermarket), white pudding can be kept for between two and five weeks in the refrigerator, in its original tray or in butcher’s paper.

How to cook white pudding?

Start by removing the casing surrounding the flesh of the pudding. To do this, prick the sausage and place it in a pan of cold water. Heat the water and cook the pudding for about 5 minutes in simmering water. Then drain the meat and remove the casing that surrounds it.

How is white pudding eaten?

Blood pudding can be eaten hot, pan-fried, baked… It can also be eaten cold, in a salad, just as it is cooked. It can be used in a number of recipes: it can be rolled up in puff pastry or shortcrust pastry or brioche or cut into slices, for example in a pie, a sauté, etc.

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Why eat black pudding?

The health benefits of black pudding

Composed of blood, black pudding is very rich in protein, calcium, potassium and magnesium, essential trace elements for our body. In addition, lovers of diets and dietetic cuisine will appreciate the absence of carbohydrates in its composition.

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