Black pudding

It’s worth remembering that black sausage is eaten from Manse to Malaga, so it’s a delicacy that’s well-loved around the world. This versatile sausage is enjoyed with a variety of delicious accompaniments.1 dl mayonnaise 2 cloves of garlic salt

Boil the potatoes under a lid in water with half a lemon sliced with its zest and peel. You don’t need to peel the new potatoes, just peel the others.

Peel and mince the garlic clove. Put the mayonnaise in a freezer bag, the garlic clove on the bottom and stir. The bag works well as a piping bag.

Peel the black pudding and slice into cent coins. Fry the black pudding in an olive oil pan until crisp.

Cut up the potatoes, drizzle with olive oil, a little lemon juice and salt. Place on plates. Top the potatoes with black pudding. Cut off the corner of the mayonnaise bag and drizzle over the portion. Serve immediately hot with lemon slices.

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