Black pudding, roasted apples and sage

Richard Corrigan cooks a robust and earthy dish full of sharp flavours and contrasting textures
By Richard Corrigan
Black pudding, roasted apples and sage
  • Rating:
  • Serves: 4-8
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 cooking apples
  • 1 tbsp butter
  • sugar, for sprinkling
  • 16 leaves sage
  • 150 ml calvados
  • 2 rings black pudding, (horseshoe shaped)
  • 3 tbsp double cream
  • 1 lemon, zest only


1. Cut each apple into 8 pieces, leaving the skin on but removing the core. Melt a knob of butter in a frying pan until foaming, then sprinkle over some sugar and fry the apples for 4-5 minutes, or until the apples are golden-brown.

2. Add the sage leaves and fry until crisp. Add the calvados, scraping up any browned bits from the bottom of the pan with a wooden spoon to de-glaze. Stir in the double cream and lemon zest.

3. Cut the black pudding sausage into 3 inch long pieces. Cut down the middle of each length so it is a half pipe shape.

4. Fry the black pudding in a large frying pan for 3-4 minutes, or until heated through and crisp around the edges.

5. To serve, spoon the apples onto a serving plate and top with the black pudding slices. Garnish with the crisp sage leaves.

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