Black Pudding with Apple and Potato Purée
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 4 Apple (Russet)
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- 1 pinch Ground cinnamon
- 2 onions
- 70 grams Smoked bacon
- 400 grams Blood sausage
- 1 Tbsp clarified butter
- 150 milliliters milk
- 2 Tbsps butter
- peppers
- Nutmeg
Preparation steps
Peel the potatoes, rinse and cook in boiling salted water for about 30 minutes.
Meanwhile, peel the apples, quarter and core. Cut into wedges, toss with the lemon juice, sugar, cinnamon and 3 tablespoons water in a medium saucepan and simmer over medium heat for about 5 minutes, until soft.
Peel the onions and cut into rings. Dice the bacon. Slice the sausage into 1 cm (approximately 1/3 inch) thick slices.
Sauté the onions and bacon in hot butter until golden brown, around 3-4 minutes. Add the sausage to the pan and sauté until golden brown on each side, about 2 minutes.
Drain the potatoes and let the steam evaporate. Mash with 1/3 of the apple mixture, add the milk and butter and stir until combined. Season with salt, pepper and nutmeg.
Spoon the purée onto serving plates, top with the remaining apple slices and black pudding mixture. Season with salt and pepper. Serve immediately.
