Fried Black Pudding

Name: Fried Black Pudding
Yield: Serves four
Cuisine: Spanish
Ingredients: chopped fresh oregano, to garnish; sugar, to taste; 30 ml/2 tbsp fino sherry; salt and ground black pepper; salt and ground black pepper; 225 g/8 oz black pudding (blood sausage), cut into 12 thick slices; 5 ml/1 tsp paprika; 1 thin French stick, sliced into 12; 225 g/8 oz black pudding (blood sausage), cut into 12 thick slices; 2 garlic cloves, thinly sliced; 5 ml/1 tsp dried oregano; 15 ml/1 tbsp olive oil; 1 onion, thinly sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Spanish morcilla - black pudding - is the first sausage to be made from the freshly killed pig and is very popular throughout Spain. It is flavoured with spices and herbs, usually including garlic and oregano, and has a wonderfully rich, spicy taste.

Ingredients

15 ml/1 tbsp olive oil
1 onion, thinly sliced
2<

Europe
Spain
Starter

Method

Heat the olive oil in a large frying pan and fry the sliced onion, garlic, oregano and paprika for 7–8 minutes until the onion is softened and has turned golden brown.
Add the slices of black pudding, then increase the heat and cook them for 3 minutes, without stirring. Turn them over carefully with a spatula and cook for a further 3 minutes until crisp.

Ingredients

Method

Photos