Crispy blood sausage and mango recipe
These crispy black pudding and mango are ideal as appetizers, entrees or accompaniments to other dishes, even for people who are not big fans of black pudding. This recipe is a popular preparation during the Christmas season, since there are many who decide to incorporate this delicious dish into their menu. Although, if you want to make this dish, we advise you to serve it and consume it freshly made, since it will maintain its crunchy and exquisite texture. Preparing them at home has no mystery and the result is like a restaurant!
Ingredients to make Crunchy blood sausage and mango:
• 1 black pudding
• 125 strands of leek (1/2 leek approx.)
• 1 handful of pine nuts
• 1 tablespoon olive oil
• 1 mango
• 100 grams of unsalted butter
• 6 sheets of phyllo dough
How to make Crispy blood sausage and mango:
To make this recipe for crispy black pudding and mango, you must first cut the leek in half. Followed, wash it and chop small. Next, cut the blood sausage casing with scissors and remove it. Cut the blood sausage into large pieces and reserve.
Place a pan without any fat on the fire, and, when it is hot, add the pine nuts and brown them a little. Once golden, remove them from the pan and reserve. Pour a tablespoon of olive oil into the pan where you have browned the pine nuts and, when it is hot, add the leek until it is poached, it will take about 6 minutes. Remove the leek with a slotted spoon and reserve.
In the same pan, add the chopped black pudding. We point out that you will not need to add more oil to the pan. Place on the fire and cook the blood sausage while you break it with a spoon. Let cook for 10 minutes or until toasted. While the blood sausage is cooking, peel and chop the mango into small squares. When the black pudding is toasted, add the diced mango to the pan and stir. Cook for 5 minutes and see stirring from time to time.
Also add the pine nuts and reserved leek to the pan. Mix well and cook for 2 more minutes. Then remove from heat and reserve.
Preheat the oven to 180ºC. Meanwhile, chop the butter and melt in the microwave. Next, place one of the sheets of phyllo dough on a work table and brush with the butter, place another sheet on top and brush again. Finally, add one more sheet of phyllo dough and repeat the process.
Cut the sheets of phyllo dough into 4 squares. You can also cut into 6 if you want smaller crispy black pudding and mango, almost bite-sized. Put a strip of stuffed leek, pine nuts, black pudding and mango in the center of each square. Roll the sheets of brick dough to leave the filling in the center. If you haven’t filled it much, you won’t need to bend the ends, you can leave them as is. Repeat the same process with the other sheets, previously brushing with butter. Finish with all the stuffing. Once you have the black pudding and mango rolls, place them on a tray lined with parchment paper and bake at 180ºC with heat up and down for 10 minutes or until the crisps are golden brown. Serve the crispy black pudding and mango right away. You will see what a delicious starter!
Crunchy black pudding with caramelized onion
If you don’t know what to accompany these delicious crispy black pudding with, you can do it with caramelized onion. It will be great as a garnish, as it will give it that sweet touch that blood sausage needs. Also, if you want to replace the mango with another food, you can replace it with apple, it will also add that sweet touch. So, you will have some delicious blood sausage and apple rolls.
