Black pudding with onions, apples, Caribbean... | Le Delas
Black pudding with onions, apples, Caribbean, galabar...
Presented in a single curled sausage, this black pudding is made only from pork fat and blood and garnished with onions, Traditionally cooked through the heart in broth in a pot and stuffed into a more resistant - cochette - pork casing. Grilled or baked, whole or sliced, black pudding with onion is traditionally associated with mashed potatoes, fruit potatoes or a green salad.
Sweetened by incorporating more than 10% apple puree, this black pudding is made from pork blood, pork, spices and onions. Its texture is soft and melting. To be cooked in a frying pan, in a traditional oven or in a microwave, or even on a barbecue, this black pudding with apples can be served in sections, in half-sections, cut lengthwise, or in slices, it can also be used to decorate a stuffing or to be resold by weight.
Sometimes served for festive meals, it is usually accompanied by mashed potatoes, cooked apples or green salad.
These West Indian sausages to be baked, grilled, pan-fried or microwaved, are packaged in strings. Thus, it is possible to prepare only the necessary quantity.
Very spicy, West Indian black pudding is prepared from pork blood with breadcrumbs and semi-skimmed milk. It is usually served with mashed potatoes, pan-fried vegetables or rice, sometimes garnished with pineapple or other exotic fruits.
Vacuum-packed, these 8 individual puddings combine the powerful flavors of black pudding with the sweetness of apple. Because in the recipe based on pork blood, more than 10% applesauce is incorporated for an even softer texture.
Served baked, pan-fried or grilled, whole, halved lengthways or sliced, they are usually accompanied by mashed potatoes, cooked apples or green salad.
To fry, grill or cook in an oven or even in a microwave, these black puddings with onions are generally served with mashed potatoes, cooked apples or even green salad. Prepared with pork blood, they are spiced and flavored with 35% onions. Their soft and melting texture contrasts with the power of their flavors.
Vacuum-packed, these individual sausages can be served as is or cut in 2 lengthwise, keep well and are easily stored.
Very spicy, West Indian black pudding is prepared from pork blood with breadcrumbs and semi-skimmed milk. It is served baked, grilled, pan-fried or microwaved, accompanied by mashed potatoes, pan-fried vegetables or rice, sometimes garnished with pineapple or other exotic fruits. Presented in the form of a rosary, these small sausages allow you to cook only the quantity necessary, i.e. 1 to 2 sausages per person.
Composed only of pork, onions and spices, this black pudding is characterized by an intense taste marked by onion (35%) and by a soft and melting texture.
Packaged in a single fathom, it can be offered in whole sections or cut in 2 lengthwise, in slices, or used to decorate a stuffing for example.
On the cooking side, you can fry it, grill it, bake it in an oven or even in a microwave oven.
This atypical black pudding is the result of a traditional Norman recipe. Made from a stuffing of black pudding with onion (French meat), it is stuffed in a pork bladder and cooked for a long time in broth, which gives it a texture similar to terrine, with a very good hold. . Its presentation is original, allowing the production of large slices to be baked for 2 minutes at 170°C or on the plancha for a round trip of 30 seconds. Serve with caramelized apple wedges.
Thanks to the mixture of French pork blood and fat, onions and apples, this black pudding has a taste that is both sweet and powerful and its texture is soft, almost melting. Presented in a single fathom, it can be sold by the cut, grilled or baked, whole or sliced. Appreciated at festive meals, black pudding can also be served à la carte or as a dish of the day, simply served with mashed potatoes or green salad.
A traditional charcuterie that goes wonderfully with apples… potatoes, but also apple fruit.
Our Charcutier partner begins by slowly browning fresh onions in a pot. At the end of cooking, we add spices and pork fat, the mixture that will give all its flavor to the pudding. The blood is integrated into this mixture which will then be pushed into a natural casing.
Traditionzl black pudding with onions and wheat flour. Certified French Charcutier Expertise. Coarse mince, stuffed into natural casings and cooked the traditional way in a boiler. No preservative, no additive, no coloring, no aroma, no flavor enhancer, no gelling agent