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Sautéed black pudding with sage and onion rosti, rocket and mustard dressing, and pan-fried hen eggs


  • For the black pudding

  • 200 g black pudding

  • 3 tablespoons Olive Oil

  • 75 ml classic vinaigrette

  • Sage and onion rosti

  • 500 g waxy Potatoes

  • 1 Onion finely chopped

  • 2 teaspoons freshly chopped Sage

  • Sea Salt & freshly ground black pepper

  • 60 g Clarified butter

  • Few knobs of Butter

  • Pan-fried hen eggs

  • 4 extra large hen Eggs

  • Olive Oil for frying

  • A few knobs of Butter

  • Sea Salt & freshly ground black pepper

  • Rocket salad with mustard dressing

  • 4 tablespoons Olive Oil

  • 1 tablespoon white wine vinegar

  • 1 tablespoon wholegrain Mustard

  • salt and freshly ground black pepper

  • 100 g Rocket leaves


  • For the black pudding:

  • 1.

    Thickly slice the black pudding into rounds. Heat the olive oil in a non-stick frying pan and fry the pudding slices for 2-3 minutes on each side. Pour in the vinaigrette and quickly remove the pan from the heat.

  • Sage and onion rosti:

  • 1.

    For the rosti Use a mandolin or julienne cutter disc on your food processor to grate the potatoes into long thin julienne strips. Dry the potato by squeezing between sheets of kitchen paper or a clean tea towel.

  • 2.

    Tip the potatoes into a bowl. Add the onion, sage and some seasoning and mix well. Toss in the clarified butter.

  • 3.

    Heat a heavy-based frying pan until hot then stand one or more plain metal cutters inside it. Press a quarter of the potato mixture down inside each cutter to make a neat round shape. As each rosti cooks, slide a knob of unclarified butter down the side.

  • 4.

    When the underside is golden, after about 2 minutes, remove the cutter and flip with a palette knife. Cook the other side for a further 2-3 minutes or until crisp and golden. Repeat with the remaining mixture and butter. Absorb any excess grease from the rostis with kitchen paper.

  • Pan-fried hen eggs:

  • 1.

    For the eggs, pour 1 tablespoon of olive oil and a knob of butter into a 12cm blini pan (alternatively, place a 12cm metal cutter in a frying pan and add the oil and butter to that). Place over medium heat and when you can feel the heat through the pan, crack an egg into the blini pan or cutter. Season lightly and fry gently for about 5 minutes, until the whites are just set and the yolks still soft and runny. Loosen the edge with a small palette knife and remove carefully. Keep the egg warm while you cook the rest.

  • Rocket salad with mustard dressing:

  • 1.

    For the salad, Whisk the olive oil, vinegar and mustard together with a little seasoning. Toss through the rocket leaves or drizzle over just before serving.

  • 2.

    To serve: Place the rosti off centre on the plate. Slice the black pudding in to 3 pieces then arrange on top of the rosti. Place the fried eggs on the side then garnish with rocket leaves. Finally drizzle the rocket with the mustard dressing.


Copyright © Gordon Ramsay

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