Black pudding "Christian Parra" by Anne Rozès with puree, apples and onions

This blood sausage leaves a lasting impression. Both by its creator and by its taste. Christian Parra's black pudding still finds imitators on the tables of restaurants looking for Basque flavors, in Paris and elsewhere.

This famous black pudding "has the particularity of not having much blood and if you overdo it it would look more like a black pudding pie", explains Franck Rozès, owner of the Anne Rozès canning factory, who helped Christian Parra launch the marketing of this signature recipe .

A fairly coarse ground beef, "good fat" and no gut, "the can plays that role". "You just take it out, cut about 1 to 2 cm thick slices and put it on the plancha". Very easily.

Here is a "quick plate" for 2 people.

You need:

• 1 can of blood sausage "Christian Parra" by Anne Rozès
• 1 or 2 onions
• 1 glass of mustard Martin Pouret
• 2 apples
• butter

Here is the order of my recipe, the photos explain more than 1000 words. Bon Appetit!

• Put the can of black pudding in the fridge for 3 hours so that the mass becomes firmer and is therefore easy to share later.
• Open the can (2 sides) and carefully squeeze out the black pudding.
• Divide the black pudding into two equal slices.
• Sauté the onions and the apples in a pan (with butter)
• Push the apples and onions aside and fry the black pudding until crispy on both sides.
• I recommend mashed potatoes as a side dish.