Black Pudding Rougaille HT MC
Name : Rougaille Boudin
Serves 4 Hot Pork Main Course
Mauritius African Africa
Pudding, cut into 2.5cm/1-inch pieces
1 Onion, finely
1 tbsp freshly
2 Garlic Cloves,
1 teasp freshly
1 x 400g/14oz tin
1 tbsp freshly
Salt and Black
1. Heat the oil in
a large saucepan, add the black pudding and fry on both sides until crispy on
the outside. Remove from the pan with a slotted spoon and drain on kitchen
paper. Set aside.
2. Pour off most
of the oil from the pan and reheat the remaining oil until hot. Add the ginger,
garlic, onion and thyme, mix well and stir fry until the onion is soft and
3. Add the
tomatoes, bring to simmering point and cook for 15 minutes, stirring.
4. Stir in the
water, season with salt and pepper and simmer for 5 minutes.
5. Add the black
pudding pieces to the sauce, stirring very gently so the black pudding doesn't
break up and simmer for a further 5 minutes.
6. Transfer to a
heated serving platter and sprinkle with the chopped parsley. Serve immediately.
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