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Blood sausage with beetroot and parsley recipe
Blood sausage with beetroot and parsley recipe
Ingredients
- Blood sausages: 2
- Grapeseed oil: 1
- Small beetroot: 1
- Orange: 1
- Small eschalot: 1
- Handful parsley: 1
- Salt and pepper:
Instructions
- Cut the sausage into bite-sized pieces then fry in the oil in a hot pan on both sides until crispy on the outside.
- Remove from pan and place into a bowl then fry the beetroot for two minutes in the same pan, squeeze in the orange juice and reduce until almost gone.
- Add the sausage, garnish with eschalot and parsley, season and serve.
