Summary

Ingredients

• 20 ml olive oil
• 300 g black puddin, dia approx. 3 - 4 cm
• 40 g butter
• 1 medium onion (s), diced
• 1 can tomato (s), peeled in tomato juice, 240 g drained weight
• 2 teaspoons garlic paste
• 1 tablespoon parsley, large-leaved, chopped
• sea salt
• pepper, black
• sugar

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Instructions

1. Melt the butter in a saucepan, fry the diced onion.
2. Drain the tomato juice. This can be used for another purpose. Chop the tomatoes and add to the now glassy onions. Season with garlic paste, chopped parsley, pepper and salt. Lightly add sugar if necessary. Let it simmer for 5 minutes.
3. Meanwhile, the black pudding is cut into evenly thin slices and fried on both sides with olive oil. Whether you use the sausage skin is a matter of taste. I usually don`t remove the sausage skin. This has the advantage that the blood sausage does not disintegrate so easily.
4. Spread the fried sausage slices on a plate. Pour the tomato sauce over it. Decorate with a little parsley. Serve with white bread.
5. Tip:
6. The quantities given are variable.
7. So-called pizza tomatoes have already been chopped.
8. Garlic paste is available in advance.
9. A strong red wine, preferably from Spain, goes perfectly with it.