Black pudding in pressure cooker

Meat4 people
1 star2 stars3 stars4 stars5 stars (5 votes)
Loading ...

By Ángela

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.

Black pudding in pressure cooker

Print recipe
Black pudding in pressure cooker
  • Ángela
  • Recipe type: meat
  • Rations: 4
  • Total time:

Ingredients

  • 1 sausage or shank of kilo and a half
  • 2 onions
  • Carrots 4
  • 1 glass of brandy
  • 1/2 glass of white wine
  • 1 garlic
  • Parsley
  • Sal Island
  • Water glass 1
  • 1/2 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.

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.


Discover other recipes of: Meat Recipes, Easy recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Silvia said
    ago 7 years

    The recipe is delicious!
    The preparation is very similar to the one I use for stews (traditional cuisine of a lifetime, in my case Castilian), but the other day the black pudding came out spectacular following your mother's recipe. I generally use the pressure cooker for almost everything, you just have to get the hang of it :)
    Thank you very much for comparing it.

    A greeting.

    Reply to Silvia
  2.   Carmen said
    ago 7 years

    It must be terrific. Tomorrow I'm going to do it because I'm sure it will be great.
    Thank you

    Reply to Carmen
  3.   Sergioco said
    ago 7 years

    I'm doing it exactly as you indicate, I'll tell you how it turned out. Greetings

    Reply to Sergioco
  4.   Mercedes Bermejo Sanles said
    ago 6 years

    Very very rich. Thanks.

    Reply to Mercedes Bermejo Sanlés
  5.   Julius ignacio said
    ago 6 years

    Instead of white wine, red wine gives a darker color and looks more traditional. Add a dash of ground white pepper. It seems tastier to me.

    Reply to Julio ignacio
    1.    ascen jimenez said
      ago 6 years

      Thanks, Julio! We take note;)
      A hug!

      Reply to Ascen Jimenez