VERRINE OF BLACK PUDDING
A recipe to prepare in advance and cook just before the meal. It can be made in an individual verrine or as a family dish. During cooking all the flavors combine to finally give the subtle flavors of each other. A simple and refined recipe!
Per person :
1 black pudding
4 tbsp finely chopped cabbage (sides removed)
4 tbsp minced onion
1 tsp fat
4 tbsp applesauce (unsweetened)
optional, 2 p cinnamon.
Heat the fat, add the onions, mix and brown them then let them cool. Remove the skin from the sausages and mash them with a fork. In the bottom of 1 large verrine, spread the cabbage, top with half of the sausages, top with the onions, top with the rest of the sausages, top with the compote. Add the cinnamon and bake in a cold oven. Cook 20 min Th 7 and serve.