John Myers
Ingredients for 2 servings:
- 4 large waxy potatoes
- 400 g black pudding in a ring
- some flour
- some salt
- some thyme
- 3 m.-sized onion(s)
- some vegetable oil
- some parsley, dried
- 200 g Gouda or Emmental, grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Heaven and Earth with a difference
Boil the potatoes, let cool, peel, halve lengthwise, and scoop out some of the meat from each half. Skin the black pudding, cut into pieces, dust with a little flour, and stir gently in a pan over low heat without any fat until sausage meat is formed. Season the sausage meat with a little salt and thyme, and let cool. Fill the meat into a piping bag or a small freezer bag with a corner cut off. Pipe the sausage meat into the scooped-out potato halves. Place two potato halves together and then place in a baking dish. Peel the onions and slice them into thin rings. Heat a little oil in the pan and brown the onion rings. Then scatter them over the potatoes. Sprinkle with some dried parsley and grated cheese. Preheat the oven to 200 degrees Celsius (top/bottom heat). Place the baking dish on the middle rack of the oven and bake for about 20 minutes. Apple sauce goes well with it.
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