You do not know certainly, I am currently campaigning for the big iron. I'm looking for recipes that are worth of nails and know well to highlight certain products that are rich. So I started my tour by black pudding with the oh so classic but timeless black pudding with apples.
But today, I did not particularly want a hearty dish, I wanted something that pecks but that is nourishing, that is an unattractive and that changes the ordinary. Maki? Yes, excellent idea but that it was not possible. Suddenly, the sausage was made an hourglass to metamorphose into maki and it was pretty darn good. Amateur sweet-salty and spicy, you should be caught and again, this recipe is for you. To enjoy an aperitif or starter.
Makis spicy black pudding
Serves 4 250 g of black pudding with onions
4 dried apricots plump
6 sheets of pastry 40 g butter 1 apple
Golden
few pinches of curry powder
few pinches of powdered ginger salt
Preparation.
Remove skin from sausage and cut into slices. Cut the apricots and apples separately into small cubes. and finish cooking.
In a skillet, melt 10g of butter and gently heat the sausage and dried apricots with 4 pinches of ginger. Mix until apricots are well incorporated into the bladder. Lay the sheets of pastry on the work plan and distribute the apricot pudding on top of each sheet. Fold the edges and roll the leaves to the end. We must get rolls that resemble spring rolls in terms of diameter. Lay the rolls on a baking sheet lined with parchment paper. Melt the remaining butter and brush over rolls. Bake at 210 ° C for 10-12 minutes. Meanwhile, the pan containing the butter, cook some instant potato cubes with a few pinches of curry. Salt lightly.
Remove rolls from oven and cut gently like maki but a little lower. Top with some diced apples. Finish with a little curry and serve immediately.
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