Black pudding and autumn fruits with pumpkin

Servings 6 persons


  • 800 g black pudding
  • 6 pieces pears firm peeled and whole
  • 6 pieces golden rennet small peeled, cut in half
  • 3 pieces quinces core removed and cut into wedges
  • 100 g fat
  • 2 tbsp sugar
  • 2 tbsp calvados
  • 2 pinches cinnamon
  • 0.5 pieces pumpkin in cubes of 1 cm


  • Preheat the oven to 150°C.
  • Put the pumpkin cubes in a baking tray with some olive oil and bake them in the oven until they are soft.
  • Melt half the fat over low heat and add the quinces. Bake them for about 10 minutes until golden brown.
  • Dip the pears and apples in the cinnamon and add to the quinces.
  • Add the sugar and pumpkin to the fruit when it has softened. Then flambé with the calvados. Season with salt and pepper.
  • Heat the rest of the fat in another frying pan and fry the black puddings in it.
  • Serve the sausage with the fruit and the pumpkin with the cooking liquid.
Inspiration: Stéphane Reynaud, Pork & Sons
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