Black Pudding with Pumpkin Recipe
Ingredients to make black pudding with pumpkin:
- frying pumpkin
- Olive oil
- Ground cumin and oregano (for the amounts you see, I used 1/2 teaspoon approx.)
- Water
- garlic
- Salt
- Vinegar
- Black pudding (to taste: Iberian, onion, etc.)
- bay leaves
How to make black pudding with pumpkin:
- Peel the pumpkin and chop it into small pieces and reserve.
- Cut the blood sausage into slices and reserve.
- In a frying pan with olive oil, peel the garlic (remove the inner seed if you don’t want it to repeat itself too much) and add it to the cold oil.
- Fry until golden but not burnt. Remove them and reserve.
- In that oil, fry the black pudding and remove it as it is fried.
- In the same oil that we have fried the garlic and blood sausage, add the split pumpkin, salt, cumin, oregano, bay leaves, a little water and vinegar (to taste).
- Over medium heat, and with a wooden spoon, move everything until the pumpkin is cooked and undoes. Add the fried garlic so that it mixes with the fried pumpkin (usually it is not noticeable).
- Add water and vinegar if necessary.
- When the pumpkin is fried, add the blood sausage slices and let the flavors blend.
- Serve hot with toasted bread, pickles, etc.
