Black Pudding Rosti with a Stout and Onion Gravy


Serves: 4

  • 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


Preparation method

Prep: 20 mins     | Cook: 20 mins

  1. 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.
  2. Add the flour, and stir until the onions are coated evenly, and the flour is no longer visible.
  3. 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.
  4. 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.
  5. Place a frying pan on another burner, add the Oil and butter to a pan, and bring up to medium or medium low heat.
  6. Remove the potatoes from the water, rinse under cool water, allow to cool, then coarsely grate. Gently mix with the onions and garlic.
  7. 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.
  8. 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).
  9. Plate with gravy on the side.