Black pudding in pressure cooker

This recipe was from my mother, one of the few I have kept. She was a great cook but I never wrote down her recipes because I never thought I would miss them, now I have to resort to photographic memory.

Blood sausage meat is one of the most honeyed, gelatinous and tasty that we can find in the market. Normally we use it to add some flavor to the typical stew, but surely few of you know that it can be used and that it is great in other types of recipes like the one I'm going to teach you to make today.

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Black pudding in pressure cooker

Author Ángela

Recipe type: Meat

Ingredients

• 1 sausage or shank of kilo and a half
• 2 onions
• Carrots 4
• 1 glass of brandy
• ½ glass of white wine
• 1 garlic
• Parsley
• Sal Island
• Water glass 1
• ½ glass of extra virgin olive oil
• 4 potatoes

Preparation

1. Put the pressure cooker over medium heat and add a little olive oil. When it is hot, add the black pudding and the two quartered onions. Brown everything over high heat until the onions are golden brown, and we move the blood sausage so that it is also golden on all sides.
2. Once ready, we add the carrots cut into large pieces and we give them a couple of turns so that they are toasted.
3. Add the brandy and stir everything with a wooden spoon. After about 5 minutes, we add the white wine to the cooker and let it evaporate.
4. In a mortar we prepare garlic, parsley and a pinch of salt. We crush everything and add a little water. Add the mixture to the pot. Now is the time to close the pressure cooker and since it starts to beep, we have to count ½ hour of cooking.
5. After that time, we open it and add the potatoes cut in half and close the pot again until 12 minutes of cooking.

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Note: If the sauce is not thick, remove the meat, potatoes and carrots, put on the heat until it reduces. It can be passed through the blender but it will have another consistency.