You will be blown away by this delicious black pudding burger! It comes with creamy baked apples in butter: soft on the inside, crunchy on the outside! For blood sausage lovers only!
Black pudding, do you like it?
I know, black pudding puts off lots of people. And for good reason if you know what’s inside! However I’m glad that I can get over that and enjoy it.
Yes, black pudding contains fresh pork blood and pork fat. You might have come across black pudding in those classic full English breakfasts. Pan fried slices of blood sausage, crispy and yummy!
Blood sausage is also very popular in other countries in Europe.
In Germany for instance you can find a classic dish by the name of ‘Himmel und Erde’, and it literally translates as ‘Heaven and Earth’. It consists of black pudding, mashed potatoes, apple sauce and fried onions.
Oh how I love that dish!
Anyway, I’m so fond of black pudding.
Easy Black Pudding Burger with Apples
I usually just pan fry blood sausages at home.
However I felt like doing something different this time, something more creative.
So what about a black pudding burger?
Would that be possible to make? The black pudding I buy at my local supermarket is quite good. It’s got a nice texture and rather sweet flavor. But I though that a pinch of fennel seeds would also be a great flavor addition.
My initial idea was to serve the burgers with a thick slice of raw apple and top it off with a beautiful fried egg. But while I was preparing it, I didn’t want to complicate things and just pan fried the diced apple in some butter.
And it looks splendid!
Do you love blood sausage?
Then also check out my Spanish fabada bean stew with chorizo, black sausage and panceta!
Easy Black Pudding Burger with Apples Recipe
My black pudding burger with baked apples in butter: creamy on the inside, crunchy on the outside! For blood sausage lovers!
- 10,5 oz fresh blood sausage (300 g)
- 1 tbsp fennel seeds
- 1 medium egg yolk
- ½ tsp tomato paste
- 1 medium apple
- 1 tbsp unsalted butter
- pink peppercorns
- olive oil
With a sharp knife or a pair of scissors open the blood sausage casings. Discard the casings and transfer the soft blood sausage to a medium mixing bowl. Add the fennel seeds, egg yolk and tomato paste. Season with a pinch of pepper and salt.
Stir the blood sausage well. Then divide it into 2 even portions and shape both into nice round burgers of about 1-inch (2,5 cm) in thickness. Place them on a baking tray lined with cling film and cover them with an extra layer of cling film.
Place the blood sausage burgers in the fridge to chill for about 15 minutes. Then remove them and let them rest at room temperate for another 15 minutes. Then pour a little olive oil in a medium non-stick pan and place it over medium-high heat. Once The oil is hot, add the black burgers.
Quickly sear them in the hot oil for 2 minutes, then flip them over and bake them on the other side for 2 more minutes. Then take the pan off the heat, cover with a lid or some tinfoil and let the burger cook and warm through for 5 more minutes. In the meantime peel and core the apple. Chop it into small dice and add this to a medium saucepan together with the unsalted butter and a pinch of pepper and salt.
Place this over medium heat and let the apples bake in the melted butter for 4 minutes until they are a little soft but not mushy. Transfer the black burgers onto warm plates and top with the baked apples. Sprinkle with some pink pepper and season with extra pepper and salt. Serve the burgers hot.