Black Pudding With Caramelized Onion
Black Pudding With Caramelized Onion is not necessarily a replacement for the traditional Refried Black Pudding recipe I shared a few years back, but rather a different and comforting way to enjoy leftover black pudding, also called blood pudding throughout the Caribbean.
- 1 cucharada de mantequilla
- 2 cebollas grandes (en rodajas)
- 1/4 cucharadita de sal marina
- 3/4 de libra de morcilla (sin la tripa)
- 2 cebolletas (finamente picadas)
- 2 cucharadas de perejil (finamente picado)
- 1 chile habanero (finamente picado, sin semillas)
- 3 ramitas de tomillo (solo las hojas)
- 2 cucharadas de aceite de oliva
- 1/2 cucharadita de pimienta negra
- Calienta la mantequilla en una cacerola a fuego medio y añade las cebollas en rodajas, seguidas de la sal marina. Remueve para que se impregnen bien, tapa la cacerola y cocina a fuego medio-bajo durante unos 15 minutos, hasta que se ablanden y empiecen a soltar su líquido.
- Retire la tapa, reduzca ligeramente el fuego y continúe cocinando hasta que las cebollas adquieran un color ámbar intenso. Remueva cada cinco minutos para que los azúcares naturales se caramelicen sin quemarse. Este proceso durará aproximadamente 50 minutos en total y notará que las cebollas se vuelven intensamente dulces y aromáticas a medida que su color se intensifica.
- Retire la envoltura de la morcilla y rómpala en trozos más pequeños. Prepare también los demás ingredientes.
- Tras retirar las cebollas caramelizadas de la sartén y reservarlas, suba el fuego a medio-bajo y añada el aceite de oliva sin lavar la sartén. Agregue el perejil, el chile habanero, las cebolletas, las hojas de tomillo y la pimienta negra. Cocine durante unos 3 minutos, hasta que oiga un ligero chisporroteo y el aroma de las hierbas y la pimienta inunde la cocina.
- Añade la morcilla a la sartén y tritúrala mientras remueves, combinando todos los sabores hasta obtener una consistencia algo espesa, parecida a una pasta.
- Después de 3 a 4 minutos, agregue las cebollas caramelizadas y caliente durante aproximadamente 2 minutos.
- Sírvelo tibio como acompañamiento para sándwiches o galletas saladas. Si lo prefieres, reserva las cebollas caramelizadas y viértelas sobre el pudín terminado como guarnición.
The sweetness of slowly caramelized onions melting into the richly spiced pudding creates a beautiful contrast of flavors and textures. It is savory, slightly smoky, gently sweet, and carries just enough heat to remind you of its roots. Whether served as a topping for crackers or layered into sandwiches, this dish transforms simple leftovers into something deeply satisfying and full of Caribbean character.
Side Note! If you wanted to add pieces of black blood pudding to the Sweet Potato Hash recipe I shared a few days back, it would add a lovely taste and texture to a perfect breakfast dish.
Ingredient Guide
Butter Adds richness and helps gently cook the onions while enhancing their natural sweetness.
Onions The foundation of the dish, bringing sweetness and depth once caramelized to a deep amber color.
Sea Salt Helps draw moisture from the onions so they soften and caramelize evenly.
Blood Pudding The star ingredient, richly seasoned and deeply savory with traditional Caribbean spices.
Scallions Provide a fresh, mild onion flavor that brightens the finished dish.
Parsley Adds freshness and subtle herbal balance to the richness of the pudding.
Habanero Pepper Brings authentic Caribbean heat and a fruity spice note.
Thyme Contributes earthy, aromatic undertones essential to many Caribbean savory dishes.
Olive Oil Used to sauté the aromatics and build flavor in the same pan.
Black Pepper Adds gentle warmth and enhances the overall savory profile.
Shopping Made Easy
- Blood pudding can usually be found at Caribbean grocery stores or specialty butchers.
- Fresh thyme, scallions, and habanero peppers are commonly available in most supermarkets.
- If shopping at a standard grocery store, ask the butcher if they carry blood sausage.
- Choose firm onions with no soft spots for the best caramelization results.
Cooking Notes from the Kitchen
- Cooking the onions slowly is key to achieving that deep amber color and natural sweetness.
- Stirring every few minutes prevents the natural sugars in the onions from burning.
- Do not wash the pan after removing the onions because the browned bits add extra flavor.
- Crushing the black pudding while stirring helps create the ideal paste-like consistency.
- The caramelized onions can be folded in or used as a topping, depending on your presentation preference.
