I love black pudding. I have not seen any for years. I was thinking of the delicious Irish Breakfast I had in Ballyvaughan so long ago, and pining for a taste of black pudding. The local butcher undertook to get some in, and after a long wait it arrived last week. I was so happy I bought the lot. Twenty five dollars worth.
I prepared some for breakfast the next morning and was, to put it mildly, bitterly disappointed. The sausage was dry and so bland as to be almost tasteless. The black pudding I know is moist, slightly fatty, with a pleasant herbal flavour. This, however, was crap. And here I was, stuck with almost a kilo of the stuff. There had to be a way to salvage it.
I gave it some thought and here is what I did:
Through the Kenwood mincer I put the black puddings, 200 g of fatty bacon, an onion, a carrot, a bulb of garlic and 500g of pork and veal mince. I added an egg, a little salt and pepper, a good tablespoon or so of assorted herbs and gave it all a jolly good mix.
I then pressed the mixture into patties, using an egg ring to make them all the same size and thickness. I laid them on squares of non-stick baking paper and froze them. Except the two I had for tea.
They were delicious!