Blood Pudding

By CaribbeanPot · 20 min

Ingredients

Instructions

1. Melt the butter in a saucepan over medium heat, add the sliced onions and the sea salt, and stir. Cover and cook over medium-low heat for about 15 minutes until soft and juicy.
2. Uncover, lower the heat slightly and keep cooking, stirring every 5 minutes, for about 50 minutes in total until the onions are deep amber.
3. Remove the casing from the blood pudding and break it into small pieces.
4. Take the caramelised onions out of the pan and set them aside. Turn the heat to medium-low, add the olive oil to the same pan without washing it, then add the parsley, habanero, scallions, thyme leaves and black pepper. Cook for about 3 minutes.
5. Add the blood pudding and crush it while stirring until the mixture is thick and paste-like.
6. Stir in the caramelised onions and heat through for about 2 minutes.
7. After 3-4 minutes... serve warm on sandwiches or crackers, or keep the onions separate and spoon them over the pudding.

Summarized from CaribbeanPot's video. Watch it for the details.

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