Black Pudding With Caramelized Onion
Transform leftover blood pudding into a rich Caribbean spread with caramelized onions, herbs, and habanero heat.
Ingredients
- 1 tablespoon butter
- 2 large onions sliced
- 1/4 teaspoon sea salt
- 3/4 lb blood pudding casing removed
- 2 scallions finely chopped
- 2 tablespoons parsley finely chopped
- 1 habanero pepper finely chopped, no seeds
- 3 sprigs thyme leaves only
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
Instructions
- Heat the butter in a saucepan over medium heat and add the sliced onions, followed by the sea salt. Stir to coat, place a lid on the pan, and cook over medium to low heat for about 15 minutes until softened and beginning to release their moisture.
- Remove the lid, reduce the heat slightly, and continue cooking until the onions turn a deep amber color. Stir every five minutes to ensure the natural sugars caramelize without burning. This process will take about 50 minutes in total and you will notice the onions becoming richly sweet and fragrant as they deepen in color.
- Remove the casing from the black pudding and break it into smaller pieces. Prep the others ingeredients as well.
- After removing the caramelized onions from the pan and setting them aside, increase the heat to medium to low and add the olive oil without washing the pan. Add the parsley, habanero pepper, scallions, thyme leaves, and black pepper. Cook for about 3 minutes until you hear the gentle sizzle and the aroma of the herbs and pepper fills the kitchen.
- Add the black pudding to the pan and crush it as you stir, combining all the flavors into a somewhat thick, paste-like consistency.
- After 3 to 4 minutes, fold in the caramelized onions and heat through for about 2 minutes.
- Serve warm as a topping for sandwiches or crackers. Alternatively, keep the caramelized onions separate and spoon them over the finished pudding as a topping.
Video
Notes
Frequently Asked Questions
Can I use store-bought blood sausage instead of traditional Caribbean black pudding?
Yes, store-bought blood sausage can be used if Caribbean-style black pudding is unavailable. Keep in mind that seasoning profiles may vary slightly.How spicy is Black Pudding With Caramelized Onion?
The heat level depends on the habanero pepper. Removing the seeds reduces the intensity, and you can substitute a milder pepper if preferred.Can I make this recipe ahead of time?
Yes, this dish reheats well. Store it in an airtight container in the refrigerator and warm gently before serving.Should I mix the caramelized onions in or serve them on top?
Traditionally, you can do either. Folding them in creates a balanced sweetness throughout, while topping the pudding gives visual contrast and texture.Can I store caramelized onions?
Yes, caramelized onions store well in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing and reheat gently before using.Can I store leftover refried black pudding?
Yes, leftover refried black pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, adding a small splash of oil if needed to loosen the texture. Tried this recipe?Let us know how it was!