Black pudding is the quintessential dish with its pretty homemade mash or a few roasted apples. But when it comes to cooking, the question arises: which technique is suitable?

Namely, the blood sausage is delivered pre-cooked

The blood sausage when you receive it is always pre-cooked since the blood sausages once prepared are cooked in boiling water. So all you have to do is cook it short and delicately so as not to make it burst.

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Three cooking techniques for black pudding

1. In the microwave

Chick! The technique is simple, once pierced, place the black pudding in a suitable dish and cook it in the microwave for about five minutes . If this is also combined, use the grill at the end of cooking to regain the crispiness.

2. In the pan

The most classic is also the one which will allow you to obtain a crunchy crust . Prick the sausage and brown it for about five minutes in fat. A neutral oil and a knob of butter and that’s it.

3. In the oven

Prick the sausage and allow around ten minutes at half-heat at 200°C to obtain ideal cooking.

Advice

The drama in the kitchen is a pudding that bursts. To prevent this from happening , we advise you to make slight incisions with a knife in the casing of the blood sausage before cooking. Avoid using a fork and use the very fine tip of a knife.

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