Black Pudding

Servings: Serves: 8

Nutritional Information:

Per serving (105g)

Calories 126, Fat 2.3g, Saturates 0.4g, Sugars 1.1g, Salt 0.45g


Ingredients

Method

1

Place the barley in a saucepan with the water and add the miso and bouillon. Brink to a simmer and cook for around 45 minutes, or until just tender – but not mushy. A lot of the water should have been absorbed, with a little still remaining. Don’t drain.

2

Heat the oil in a frying pan over a medium heat and add the mushrooms, garlic and onions with a pinch of salt. Fry for 5 minutes or until all the liquid has evaporated.

3

Once the mushroom mixture is cooked, scrape into a food processor. Add all the remaining ingredients and pulse until everything is combined, but still holds some texture.

4

Preheat the oven to 165°C/325°F/Gas 3. Scrape the mixture onto a large sheet of foil and carefully roll up to make a large sausage shape. Twist the ends to seal, before baking in the oven for 1 hour.

5

Once cooked, remove the package from the oven and set aside to cool, if time allows. The sausage will firm up as it cools, making it much easier to slice.

6

Fry the sliced black pudding in a splash of oil until piping hot and serve.

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