Sous-vide black pudding

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Zudzug Gloktag

Québec

As a culinary maestro, my passion lies in the art of cooking. There’s nothing more delightful than orchestrating a never-ending gastronomic symphony, where friends gather to savour my sous-vide masterpieces. These delicacies, crafted with minimal effort yet maximum fl ...

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Black pudding, also called blood pudding, can be done sous-vide. It brings forth the delicate nature of this dish, which is often overcooked. It is traditionally served with mashed potatoes, but you know what you have to do to please your guests.
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Ingredients for 1

  • Sausages of black pudding

  • Sous-vide bags

  • Butter

  • Milk

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 71ºC / 159.8ºF

  • Step 2

    Cook for 1.5hours. The internal temperature has to reach the set point. If your sausages are frozen or bigger, add some time.

    • The last steps

    • Step 0

      Prepare your side dishes.

    • Step 1

      Add a tablespoon of butter to your pan and put the sausages in when the butter starts to simmer.

    • Step 2

      When the temperature is about to be so high as to burn the butter, add a dash of milk.

    • Step 3

      Cook like this for 5 minutes or less. The goal is to form a crust, no more.

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159.8 F / 71 C Recipe Temp
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