How to fry black pudding so that it is crispy and does not break

Trick to fry the black pudding without fear of breaking.

How to do...?

So that the black pudding does not break it when frying it, it is enough that you go through a little flour before.You will get a more crispy crust out but juicy inside.

29 enero, 202210:45
Cintia de la Paz

The black pudding is one of the most typical sausages in Spain.This sausage made with pork blood, onion and, in many places, rice, it is not difficult to cook.But get it perfect, with a crunchy exterior and a juicy interior, it has its trick.

If you have tried to fry black pudding and it has been undone, here are the keys so that that does not happen, and some other tips on this product.

Types of blood sausage

There are several types of black pudding, and it is not the same in each country.Some use flours, or cereals, others use different types of blood, and different spices such as dressing.In Spain, the two most popular types are:

What black pudding is the best to fry?

It is a matter of taste, some prefer onion, others of rice.However, experts recommend that rice is the best for frying.The reason is that this icing variant is richer fried.Therefore, if you like both in equal parts, choose the rice.

The quality of the sausage, in this case of the black pudding, is essential for frying.Not only does the taste and texture depend on it, in addition to the properties.Also consistency.Therefore, a good quality black pudding is going to undo less than a poor quality.

THE TRUCK OF THE FLOUR

Cómo freír morcilla para que quede crujiente y no se rompa

Some use a trick so that the blood sausage is more crispy and does not get rid of it when frying it.And that trick goes to use flour in the recipe.

That is, what they do is flour the pieces of black pudding.Although it is a good trick and provides a crunchy crust to the plate, if you do not want to use flour and the black pudding is of quality, it does not have to break.

Fry the black pudding with skin and whole

If you are going to do a lot of fried black pudding, then you can fry it, with skin and everything, and so you avoid getting rid during the process.However, this is not the best option if you want it to be crispy and well done.

It is best to cut it into slices for frying, and that they are not too thick, but not too thin to break.

Open the container 15 minutes before cooking it

It is important that if the black pudding is packaged, the container is opened 15 minutes before cooking it to air.If it is in the fridge, you also have to take it out about 30 minutes before to temper.Once ready, the cord is removed and cut into 1.5 centimeters thick.

Then you can use abundant frying oil (better sunflower than olive.

Adequate frying time

It is important not to add too many slices at the same time.If done, they crumble more easily.So you better see so many frying if there are many slices to fry.

On the other hand, when the slices are in the oil, approximately a minute and a half must be left on each side, taking care not to break them when they turn them.You will know that they are litas because the rice grains will be roasted, with a brown tone.

Once fried

Finally, once it has stayed at its point, the following will be to take the slices of the oil with a sparkling and put them on an absorbent cooking paper to soak the oil and thus eliminate excess fat.

What to accompany the black pudding

A very fried blackcap is a great snack, but we also love for breakfast, lunch or eat, accompanied by a fried egg or a salad and, of course, a little bread.

The black pudding has a reputation for indigesta.But the good ones, which are distinguished above all for having a higher onion content, which is their main ingredient, are not especially heavy, even in terms of calories.We talk about 250 kcal per 100 g, an amount similar to that of chicken meat.

You may also like...

Follow the issues that interest you