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Title: Black Pudding with Mustard Sauce
Categories: Sauce Preserve
Yield: 2 Servings
| 4 | 1/2" Slices | |
| 1 | Clove Garlic -- finely | |
| Chopped | ||
| 2 | ts | Coarse Grain Mustard |
| 1 | Glass White Wine | |
| 2 | tb | Double Cream |
| 1/2 | Onion | |
| Little Oil -- for frying | ||
| lg | Black Pudding | |
| Finely Chopped |
Fry the garlic in a little oil for a minute or so then add the black pudding and fry until both sides are brown and slightly crispy remove from the pan and keep warm.Add the onion to the pan and fry until soft add the white wine and allow to reduce till you have about half the original volume.Stir in the cream and mustard and allow the sauce to just start bubbling.Serve the black pudding with the sauce poured over the top.
This is good served with a whole large flat mushroom fried on one side only till its brown with a drizzle of lemon juice on the other side while its frying.
Not really a main course dish but lovely for supper.