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Gebakken bloedworst met appeltjes (Black pudding with apples)

A true Dutch winter classic, that’s equally as enjoyable on a rainy summer’s day!

4 thick slices of skinless black pudding
1 large cooking apple
30 g of butter

Remove the apple core and cut the apple into four pieces. Sprinkle some flour onto a plate, dip the slices of black pudding into the flour until coated and shake off any excess. Next, heat the butter in a frying pan and fry the black pudding for 5 minutes on each side or until golden brown. Half way through cooking, add the apple pieces to the pan and fry until brown on both sides. Then, remove the black pudding and apples from the pan, pour in a little water and stir the residue until a rich gravy forms. Spoon the black pudding slices onto each plate, place the apples on top and finally, pour over a little of the gravy. Delicious with a piece of toast, or as Dutch tradition dictates, served with potatoes and red cabbage.

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