Pan-fried black pudding with apples Ingredients: 20 g of - butter - 250 g of - black pudding with onion (or plain) - 3- pippin or golden apples - 1- lemon.
Utensils：- Save 55 min by cooking with the AirFryer 55' + FAST with the AirFryer- with 1 Set 3 pans best pans- 1 brush -
Cooking:
45 min
Phase 1
Peel the apples and cut them into quarters.
Phase 2
Dip the quarters in the lemon juice and reserve the juice which you will garnish with sugar.
Phase 3
Cut the quarters again in 2.
Phase 4
Brown the quarters in 15 g of butter and cover the pan (so as not to dry them out and cause them to stick).
Phase 5
Leave to brown and returnnose quite often. Leave to cook for a few more minutes. Keep warm.
Phase 6
Meanwhile, in another pan, brown your 2 pieces of blood sausage in the remaining butter.
Phase 7
It must be seared (high heat) but be careful after cooking which must remain gentle so as not to rupture the casing.
Phase 8
Cook the pudding on all sides.
Phase 9
When the casing has retracted (at the ends) and the surface is very black, serve the pudding, accompanied by the apples.
Utensils：- Save 55 min by cooking with the AirFryer 55' + FAST with the AirFryer- with 1 Set 3 pans best pans- 1 brush -
Cooking:
45 min
Phase 1
Peel the apples and cut them into quarters.
Phase 2
Dip the quarters in the lemon juice and reserve the juice which you will garnish with sugar.
Phase 3
Cut the quarters again in 2.
Phase 4
Brown the quarters in 15 g of butter and cover the pan (so as not to dry them out and cause them to stick).
Phase 5
Leave to brown and returnnose quite often. Leave to cook for a few more minutes. Keep warm.
Phase 6
Meanwhile, in another pan, brown your 2 pieces of blood sausage in the remaining butter.
Phase 7
It must be seared (high heat) but be careful after cooking which must remain gentle so as not to rupture the casing.
Phase 8
Cook the pudding on all sides.
Phase 9
When the casing has retracted (at the ends) and the surface is very black, serve the pudding, accompanied by the apples.