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Black Pudding Rougaille 
  HT  MC  Mauritian  40mins


Mauritian Name : Rougaille Boudin

Serves 4   Hot  Pork  Main Course  Mauritius  African  Africa



450g/1lb Black Pudding, cut into 2.5cm/1-inch pieces

90ml/3fl.oz. Oil

1 Onion, finely chopped

1 tbsp freshly chopped Thyme

2 Garlic Cloves, crushed

1 teasp freshly grated Ginger

1 x 400g/14oz tin Chopped Tomatoes

1 tbsp freshly chopped Parsley

120ml/4fl.oz. Water

Salt and Black Pepper




1. Heat the oil in a large saucepan, add the black pudding and fry on both sides until crispy on the outside. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.


2. Pour off most of the oil from the pan and reheat the remaining oil until hot. Add the ginger, garlic, onion and thyme, mix well and stir fry until the onion is soft and transparent.


3. Add the tomatoes, bring to simmering point and cook for 15 minutes, stirring. 


4. Stir in the water, season with salt and pepper and simmer for 5 minutes. 


5. Add the black pudding pieces to the sauce, stirring very gently so the black pudding doesn't break up and simmer for a further 5 minutes.


6. Transfer to a heated serving platter and sprinkle with the chopped parsley. Serve immediately.



More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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