Black Pudding, Pork and Apple Burgers

The combination of the subtle spice of black pudding, pork and sweet tangy apple sauce really works.

Some people cringe at the thought of black pudding or also known as blood sausage but growing up in Scotland this type of foods were eaten and enjoyed.

We were fortunate enough to be raised eating traditional as well as modern foods. My gran and mum were amazing cooks. Gran was incredibly versatile in her variety of cooking for her age (born in 1910), she could whip up the most delicious up to date food just from tasting and adding as she went along, her sweet and sour and spaghetti bolognese were delicious, no ready made jars with her!. It is only now that I am trying to log recipes for my kids that I wish I had paid more attention to grans recipes and method of cooking, as the saying goes "there's no school like the old school"

Ingredients

1 black pudding, skin removed

1 clove garlic, crushed

500 g pork mince
1/2 small onion, finely chopped

1/4 tsp salt

1/4 tsp dried thyme

1 1/2 tbsp apple sauce

pepper to season

Method

1. Place black pudding and garlic in a food processor and pulse until coarsely minced.

2. Combine pork mince, onion, salt, thyme and apple sauce in a large bowl. Season with pepper. Add black pudding and mix with your hands to combine.

3. Form the mince mixture into 4 balls, then lightly press to flatten, approx 4" wide, 1" thick patties.

4. Cook by grilling, barbecue, or frying over a medium heat for 5-6 minutes on one side and 4-5 minutes on the other, or until cooked through.

Serve on a toasted Brioche bun with salad.

Give it a try, I think you will enjoy it.

Comments

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