- 3 T. Butter
- 1/2 large onion, thinly sliced into half moons
- 3 T. all purpose Flour
- 1 Cup of Beef stock
- 1/2 Cup Stout Beer (I prefer Guinness)
- For the Roesti:
- 2 lbs. of skinned baking potatoes, cut into large cubes
- 6 T. Vegetable Oil
- 3 T. Butter
- 1 onion, thinly sliced into half moons
- 2 cloves of garlic, finely crushed
- 4 Breakfast sized slices of Black Pudding
- 4 slices of Dubliner (or a sharp Cheddar cheese)
- Sea Salt and freshly crushed black pepper to taste
Prep: 20 mins | Cook: 20 mins
- For the Gravy: Melt butter in sauce pan at medium heat, then add the onions, and cook until just soft and translucent, but not browned.
- Add the flour, and stir until the onions are coated evenly, and the flour is no longer visible.
- Add Stock and Stout, and bring up to a boil, then reduced immediately to a medium low heat. Stir constantly and cook until gravy is thick. Reduce to lowest heat possible while cooking the rosti, stirring occasionally.
- For the Rosti: On a burner at medium high heat, bring a pan of water to the boil. Add the potatoes, and cook for 5 minutes, or until fork tender.
- Place a frying pan on another burner, add the Oil and butter to a pan, and bring up to medium or medium low heat.
- Remove the potatoes from the water, rinse under cool water, allow to cool, then coarsely grate. Gently mix with the onions and garlic.
- Under a broiler, grill the pudding until crispy on both sides. Top each blood pudding slice with a slice of Dubliner cheese. Take a fourth of the potato mix, and cover each cheese/black pudding slice.
- Place the potato/blood sausage bundles in the fat, and cook until browned on one side (5-8 minutes), then brown on the other side (same time frame).
- Plate with gravy on the side.