Roast Pork, Black Pudding & Apple Stuffing, Cabbage Salad | Nigel Slater

Roast Pork, Black Pudding & Apple Stuffing, Cabbage Salad | Nigel Slater

If you have not had your black pudding fix for breakfast then here is a roast variation to try. You could make the stuffing as a side dish for your standard chicken or pork roast dinner.

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Roast Pork, Black Pudding & Apple Stuffing, Cabbage Salad | Nigel Slater

Serves

6 people

Difficulty

Preparation & Cooking Time

Club Summary

Another easy to prepare dish by cook and writer Nigel Slater. We all enjoy a Sunday roast, usually prepared by Mum, but if you fancy a change and you have not had your black pudding fix for breakfast then here is a roast variation to try. You could make the stuffing as a side dish for your standard chicken or pork roast dinner.

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Roast Pork, Black Pudding & Apple Stuffing, Cabbage Salad

by

Nigel Slater

Ingredients

For the Pork

2 - 2.5kg Boned Pork Shoulder, skin on, bones removed

For the Stuffing

2 medium Onions, finely chopped
3 Tbsp Olive Oil
200g of Black Pudding
450g Sausage Meat
1 Dessert Apple, grated or small cubes
4 Sage Leaves, finely chopped
Sea Salt and freshly ground Black Pepper, for seasoning

For the Cabbage Salad

300g Brussel Sprouts, trimmed & finely shredded
250g Red Cabbage, shredded
50g Radishes, sliced
3 Tbsp White Wine Vinegar
2 Tbsp Water
1 Tsp Caster Sugar
Large pinch of Sea Salt

Method

  1. Preheat the oven to 220°C / 425F / Gas Mark 7.
  2. In a frying pan, warm the oil over a moderate heat and cook the onions for 10 minutes or until soft and translucent.
  3. Remove the onions from the heat and crumble in the black pudding and the sausage meat. Fold the apple into the sausage meat mixture together with the sage and a seasoning of salt and pepper.
  4. If necessary, remove any string used to tie the pork. Using a sharp knife, score the pork skin for crackling, then place the skin side down on a chopping board. Spread the stuffing thickly over the meat then pull the edges up together and tie at 3cm intervals with string. Season the pork with salt, rubbing it down into the score marks in the skin.
  5. Place the joint of pork in a roasting tin, roast in the preheated oven for 30 minutes, then lower the heat to 160°C / 320F / Gas Mark 3 and continue cooking for a further 70-90 minutes until the pork is cooked to your liking. (Cover the pork with foil if it appears to be browning too much.) Remove from the oven and leave to rest, covered loosely with foil, for 20 minutes before carving.
  6. Meanwhile, to make the cabbage salad, bring the wine vinegar, water, caster sugar and salt to the boil. As soon as the salt and sugar have dissolved, tip the dressing over the vegetables, cover with a lid or clingfilm and set side for 30-40 minutes. Toss the ingredients from time to time.

To Serve:

Plate up some pork and stuffing, the cabbage salad and serve with either roast or new potatoes.

Notes

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