A delicious vertatile product, my favourite way to eat white pudding apart from on a fried breakfast of course, is on Brushchetta:
Bruschetta with white pudding
Serves: 4
Prep: 10 min
Cook: 20 min
Ingredients
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4 tbsp vegetable oil
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4 large slices of crusty bread
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8-12 of slices white pudding
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8 slices of bacon
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4 slices good quality Lancashire cheese (kirkams)
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4 slices blue cheese (Garstang)
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Olive oil, to serve
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salt and pepper
Method
1. Heat 3 tablespoons of oil in a frying pan to fry the bread (you may need to do this in batches). Cook until golden-brown on both sides.
2. Place two of the bread slices on a baking tray.
3. Heat the remaining oil in the same pan and fry the white pudding until crisp and golden-brown.
4. Preheat a grill to hot.
5. Top each slice of bread with the white pudding and arrange the bacon, cheese and blue cheese in layers on top.
6. Grill until bubbling and golden-brown.
7. Season to taste and drizzle over the olive oil
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1 Ciabatta halved length ways
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3tbsp of tomato and basil sauce from a jar
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125g Mozarella ball, sliced
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50g of White Pudding, roughly chopped
Method
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Heat the grill. Put the ciabatta on a baking tray and spread with the tomato and basil sauce. Scatter with the mozzarella, white pudding and oregano and drizzle with oil
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Grill for 3-4 minutes or until browned and bubbling.
As you can see from photo above you can adapt this recipe and use whatever you want. It’s a great recipe for weekend dinners or after school tea.
Both these recipes always go down a treat with my daughters especially made with White Pudding for a nice change. However, they are not so keen on the blue cheese in the first recipe so I don’t include it on their portions.
Hope you try and enjoy these sauasage meals with a twist to celebrate British Sausage Week 2011.