Blood sausage with beetroot and parsley recipe

Name: Blood sausage with beetroot and parsley recipe
Cook time: 30 min
Yield: 4
Cuisine: European
Ingredients: 2 blood sausages; 1 tbsp grapeseed oil; 1 small beetroot, peeled and cut into small cubes; 1 orange; 1 small eschalot, thinly sliced; 1 handful parsley, coarsely chopped; salt and pepper

Darren Robertson and Mark LeBrooy

April 4, 2017

Fried blood sausage with beetroot and parsley.Edwina Pickles

easyTime:< 30 minsServes:4

Blood sausage can be challenging for some, as it contains pig's blood, but it also contains onions, garlic and spices making it a tasty treat. For such a rich ingredient, it's good to serve it with something crunchy and acidic, such a watercress salad.

Ingredients

2 blood sausages
1 tbsp grapeseed oil
1 small beetroot, peeled and cut into small cubes
1 orange
1 small eschalot, thinly sliced
1 handful parsley, coarsely chopped
salt and pepper

Method

1. Cut the sausage into bite-sized pieces then fry in the oil in a hot pan on both sides until crispy on the outside.
2. Remove from pan and place into a bowl then fry the beetroot for two minutes in the same pan, squeeze in the orange juice and reduce until almost gone.
3. Add the sausage, garnish with eschalot and parsley, season and serve.
Serving suggestion pair with this apple, lentil, grape and watercress salad.