olive oil, for frying
6 black puddings, (blood sausage) cut into 2½cm slices
3 rashers bacon, thick, chopped
⅞ oz butter
5 Bramley, or other green apples, peeled, cored, and cut into wedges
1 pinch nutmeg, freshly grated
sea salt and freshly ground black pepper, to taste
Heat a drizzle of oil in a large frying pan, add the black pudding and bacon and cook over medium-high heat for 2 minutes on each side. Then reduce the heat to low.
While the black pudding and bacon cook, melt the butter in another frying pan, add the apple and nutmeg, mix, and cook on a high heat for about 4 minutes or until the apple colours and just softens.
Add the apple to the black pudding and bacon, season, and cook for 5 more minutes over the low heat, then serve. Enjoy!
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