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Black pudding, pork and apple burgers

By June 30, 2016 , ,

This recipe plays with the classic flavours of pork, black pudding and apple which make for a very tasty burger indeed.

I used pork shoulder and the last of my Kellys of Newport black pudding from my last trip to Ireland. I was going to use Bramley apples but used Jazz instead as they have the right balance of tart and sweetness which holds up against the spices in the black pudding. I'm not the biggest fan of apple sauce with pork but have had caramelised apples with boudin noir when I was last in Lyon so the flavour memories stayed with me. The recipe doesn't require much in the way of seasoning as the black pudding provides all that.

Many of you may be put off by the origins of black pudding itself or blood sausage as the Americans call it, bloed worst here in the Netherlands. Do give it a try it is a wonderful flavour and not as horrible as you might think. For many it's the foundation of a full Irish breakfast but I do like to eat it on it's own for lunch or even dinner. You shouldn't limit yourself to one meal with this product. For those of you outside of Ireland and can't get the wonderful Kellys of Newport black pudding (from my home county of Mayo), you can substitute other black puddings such as boudin noir, bloed worst or morcilla instead. Try and get one that is subtly spiced and not too heavy on the cloves and cinnamon.

1kg pork shoulder finely minced
300g black pudding, skin removed and finely minced
1 apple finely grated

Mix all the ingredients together in a bowl, allow to stand in the fridge for 2-3 hours to allow the flavours to come together
Form the mixture into individual burgers
When cooking I season with a little salt before putting on the bbq, I don't season the burger mix itself as it will cause the mix to become wet as the salt will extract water from the apple and meat.

I like to serve this with nothing other than a fried egg on top, but I'll leave it up to you to decide.


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