Blood Sausage with Caramelized Pear and Cider

Made from boiled pig’s blood bound with barley or other grain, the blood sausage, called “black pudding” in Ireland, is a heavy-duty sausage that evolved from the need to use every part of the pig. It is popular at breakfast time in Ireland, where it is currently undergoing something of a renaissance, and modern chefs are using it in a variety of novel ways.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat half of the butter in a heavy skillet. When it sizzles, sauté the pear segments over medium-low heat for 10 minutes, turning, until caramelized at the edges. Remove from the skillet and keep warm.

Step 2

2. Add the blood sausage slices to the skillet and cook for 3 minutes on each side side, turning them carefully so that they don’t disintegrate. Set aside and keep warm.

Step 3

3. Pour off the fat and wipe the skillet clean with paper towels. Heat the remaining butter in the skillet, add the shallots, and cook for 3–4 minutes, until softened.

Step 4

4. Pour in the stock and cider, raise the heat, and bring to a boil. Reduce the heat a little, then simmer briskly for 5–7 minutes, until reduced by half. Season with sea salt and plenty of pepper.

Step 5

5. Add the cream to the skillet and simmer for about a minute, until slightly thickened.

Step 6

6. Return the pear slices to the skillet, add a squeeze of lemon, and cook for an additional minute, or until heated through. Sprinkle with the parsley and serve with the sausage slices.