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Blood sausage with beetroot and parsley recipe

Darren Robertson and Mark LeBrooy

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Fried blood sausage with beetroot and parsley.
Fried blood sausage with beetroot and parsley.Edwina Pickles

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.

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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. 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

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Original URL: https://www.smh.com.au/link/follow-20170101-gvdbap