BLACK PUDDING BURGERS WITH HASH BROWNS AND APPLES

For the fennel-apple-ginger chutney

• Peel the onion and chop finely.
• Wash the fennel, remove the stalks and dice finely.
• Wash the apple, peel, deseed and dice finely.
• In a saucepan, brown the minced onion in butter. Add the diced fennel, diced apples and fresh grated ginger. Continue cooking over a low heat while stirring regularly, until the diced fennel is tender. Season to taste with salt and pepper.
• Add the water, cider vinegar, brown sugar and pepper, then bring to the boil. Simmer for 30-40 minutes, or until the consistency of syrup. Set aside.

   For the hash browns

• Chop the red onion finely. Wash the potatoes, peel and grate. Crack the eggs, beat into an omelette and mix with the grated potatoes.
• Add the minced onion, nutmeg and chopped parsley. Mix well. Season to taste with salt and pepper.
• Heat the oil in a non-stick skillet.
• Retain a heaped tablespoon of the potato mix to make the hash browns. Flatten well.  One by one, place them in the hot oil. Cook them 6 – 8 minutes on each side, or until golden brown. Drain on paper towels.
• Wash and thinly slice the apples.
• In a very hot frying pan, melt the butter, and brown the apple slices. Lightly sprinkle with brown sugar and caramelise for a few minutes. Set aside.
• Peel the red onion and cut into thin slices.
• In a very hot frying pan, fry the boudin noir slices and remove.
• Place a few boudin rings over each hash brown, add a few slices of red onion and caramelised apples.
• Serve the blood sausage burger with a minty green salad.