Black pudding – liver bread with apples, pears and shallots

Ingredients for 4 servings:

• 4 slice(s) black pudding, with pieces (quality from your trusted butcher)
• 4 slice(s) sausage, (liver bread)
• 6 shallots
• 1 apple, sour
• 1 bulb(s), firm
• 100 ml white wine (Riesling)
• 1 tbsp lard or butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Münsterland-Westphalian home cooking

Dice the shallots. Core the apple and pear and slice them with the skin on. Place the diced onion in a large pan with lard or butter and fry until translucent. Add the apple and pear slices and drizzle with half of the Riesling. Let everything simmer, turn the slices over, and after about 5 minutes, push everything to the side, add the liver bread, and fry vigorously. Turn after about 5 minutes; it should be crispy! Put the black pudding in a small pan (peel off the skin if desired), fry over medium heat. When it starts to fall apart, add a little Riesling, and let it simmer. First, arrange the liver bread on large, white plates, arrange the black pudding mixture next to it, and arrange the shallots, apples, and pears around it. Serve very hot with black bread or pumpernickel. You can drink it with beer; a strong, acidic Riesling also goes well. After the meal, an ice-cold juniper berry must “clear the air.” Enjoy your meal!