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Black Pudding Snackettes

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15ml/1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
5ml/1 tsp dried oregano
5ml/1 tsp paprika
225g/8oz black pudding (blood sausage), cut into 12 thick slices
1 thin French stick, sliced into 12
30ml/2 tbsp fino sherry
Sugar, to taste
Salt and ground black pepper
Chopped fresh oregano, to garnish


Serves: 4


1. Heat the olive oil in a large frying pan and fry the sliced onion, garlic, oregano and paprika for 7-8 minutes until the onion is softened and has turned golden brown.

2. Add the slices of black pudding, then increase the heat and cook them for 3 minutes, without stirring. Turn them over carefully with a spatula and cook for a further 3 minutes until crisp.

3. Arrange the rounds of bread on a large serving plate and top each with a slice of black pudding. Stir the sherry into the onions and add a little sugar to taste. Heat, swirling the mixture around the pan until bubbling, then season with salt and black pepper.

4. Spoon a little of the onion mixture on top of each slice of black pudding. Scatter the oregano over and serve.

COOK'S TIP:- If you can find real morcilla, serve it neat: simply fry the slices in olive oil and use to top little rounds of bread. If you cannot find black pudding, you can use red chorizo instead.

Energy 513Kcal/2164kj; Protein 16.2g; Carbohydrate 77.4g of which sugars 4.8g; Fat 16.7g of which saturates 5.1g; Cholesterol 24mg; Calcium 213mg; Fibre 3.2g; Sodium 1208mg

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