Broiled Sausages, Black-puddings, and Chitterlings
Ingredients
Directions
Prepare
Prick the black puddings and sausages with a fork or larding pin.
Chisel the chitterlings.
Cook and serve
Broil all the ingredients over a good fire, turning them frequently.
Serve hot without gravy, accompanied by good mustard.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Black puddings
- Their blood and fat content browns and firms as they broil, giving a rich, savoury flavour.
- Sausages
- Their fat renders during broiling, keeping the meat moist and browning the casing.
- Chitterlings
- Their fat and connective tissue soften and brown under direct heat, adding savoury richness.
The step that matters
Turning them frequently over the fire. Frequent turning exposes each side to direct heat evenly, so the outside browns without burning before the centre is cooked through. Pricking first lets steam escape so the casings do not split.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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