Blood sausage with warm sour cherries

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A comforting Belgian plate of pan-fried blood sausage served with warm sour cherries and a lightly sweet, glossy sauce.

Serves: 4 people

Preparation time: 30 min

Ingredients

For the blood sausage

• blood sausage – 1 3/4 lb
• butter – 2 tbsp

For the warm cherries

• jarred sour cherries with juice – 2 1/2 cups
• sugar – 1 tbsp
• apple cider vinegar – 1 tsp
• cornstarch – 1 tbsp
• cold water – 2 tbsp
• black pepper – to taste

To serve

• mashed potatoes – 4 cups
• flat-leaf parsley – 2 tbsp, chopped

Method

1. Warm the mashed potatoes and keep them hot while you prepare the rest of the dish.
2. Cut the blood sausage into thick slices. Melt the butter in a large frying pan and fry the slices over medium heat until browned on both sides and heated through.
3. Pour the sour cherries with their juice into a saucepan. Add the sugar and apple cider vinegar and bring gently to a simmer.
4. Stir the cornstarch with the cold water until smooth, whisk it into the cherries and let the sauce thicken briefly. Season with a little black pepper.
5. Spoon the mashed potatoes onto warm plates, arrange the blood sausage on top and finish with the warm cherries and some chopped parsley.