Black Pudding of Sweetbreads

Name: Black Pudding of Sweetbreads
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 black pudding skin 45 cm/18 inch stick size, making 20 slices of black pudding; leaves from 1 sprig of thyme; 2 large potatoes; 1 black pudding skin 45 cm/18 inch stick size, making 20 slices of black pudding; 300 ml/½ pint veal stock; 200 g/7 oz unsalted butter, diced; 50 g/2 oz cooked white haricot beans; 8 button onions, cooked; salt and freshly ground black pepper; 50 g/2 oz carrot, diced and cooked; salt and freshly ground black pepper; 50 g/2 oz sultanas; 3 bay leaves, crushed; 125 ml/4 fl oz white wine vinegar; 500 g/1 lb veal or lambs’ sweetbreads; 500 g/1 lb veal or lambs’ sweetbreads; olive oil (see method); 500 ml/1 lb pigs’ blood; ¼ onion, chopped and boiled until soft; 50 g/2 oz rolled oats; leaves from 1 sprig of rosemary; leaves from 1 sprig of rosemary; leaves from 1 sprig of thyme

on a Bed of Crushed Potatoes, with Baked Beans and Bay Leaf Sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

50 g/2 oz sultanas
3 bay leaves, crushed
125<

Europe
United Kingdom
England
Gluten-free

Method

Place the sultanas in a bowl with 1 bay leaf, add the vinegar and soak until it has been thoroughly absorbed.

Transfer to a pan, bring to the boil and simmer gently over a low heat until most of the vinegar has evaporated (do not allow to caramelize). Remove the bay leaf.

Blanch the sweetbreads in boiling water for 1 minute, then lift out and peel off the outside membrane. Cut i