Gabriel lives with her family on the Island of Madeira, where a warm climate provides the perfect environment to enjoy the outdoor life.
I love chouriço (the ço is pronounced "soo" rather than like a z). Chouriço is our Portuguese spicy and smokey sausage, which is not to be mistaken for the Spanish chorizo that is a hot distant cousin due to the amounts of paprika. The Portuguese sausage can be enjoyed both as it is as well as heated or fried, and it is very popular nationwide, even at barbecues.
I especially love this smokey sausage with fried potatoes and poached eggs, so I decided to put them all together with a few added leftovers from my fridge. When I have time, I love to cook and try out new recipes and merge textures. This dish is a tasty alternative to the average fry-up, and the fact that it's a one-pan, one-pot dish makes it even better.
|Prep time||Cook time||Ready in||Yields|
- 1 chouriço sausage, sliced
- 3 cold-cooked potatoes, sliced
- 3 rings Donnelly's black pudding, 1 centimetre thick
- 2 spring onions, diced
- 1 tomato, chopped
- 1 tablespoon vegetable oil
- 2 whole fresh eggs
- 1 teaspoon white wine or cider vinegar
- cracked black pepper, optional
- 2 slices bread, buttered
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- In a non-stick frying pan, add the vegetable oil and fry the sliced chouriço sausage for 1 minute on each side or until slightly crispy. Remove from the pan to a plate.
- Sauté the potato slices in the same pan until golden (they will soak up the lovely chouriço juice). Transfer the potatoes to the same plate as the sausage. Switch the kettle on.
- Add the black pudding and the spring onions (reserve some of the spring onions to garnish) to the frying pan. Cook for 2 minutes till the pudding is crisp and the onions have softened.
- Pour the boiling water into a deep-bottomed saucepan. Add the white wine vinegar and continue to gently simmer.
- Break each egg into a small individual cup. Lower each cup one at a time into the water and let some of the water into the cup. Tilt the cup gently and lower the egg into the water. (I use extremely fresh eggs straight from my own chickens so a bare minute and they are softly poached eggs. Bigger eggs and shop-bought will take longer so you will have to watch them carefully. Make sure they are as fresh as you can get.)
- Add your chouriço and potatoes back to the frying pan and toss in the tomatoes. In the photo, I sliced them, but the second time I chopped them smaller and it was perfect. Halved cherry tomatoes would be ideal but I couldn't find any.
- Cook the ingredients for 1 more minute to warm through. Top with your poached eggs.
- Sprinkle over the green part of the diced spring onions and a twist of cracked black pepper if using.
- Serve with buttered bread and for me a strong cup of tea.
Poached Egg Tips
- Use a deep-bottomed pan.
- The water must be gently simmering, not boiling.
- Using a light vinegar: white wine vinegar, a cider or fruit vinegar helps the white combine and hold together instead of spreading out.
- The bigger the egg, the longer it will take to cook.
- The fresher the egg, the quicker it cooks and the better the white holds.
- Practice makes perfect when it comes to poached eggs.
Black Pudding Note
Black pudding is usually a long sausage shape made from pigs' blood, numerous spices and cereals. Irish black pudding, which is the one I can get my hands on more easily, tends to have a lot of oats and has a dryer texture. It also has a lower fat content, which I prefer. The spices in the pudding add a huge flavour and extra texture to this brunch dish for a minimal amount.
I have a friend in Boston who keeps me supplied. If you live in the United States you can enjoy Donnelly's black pudding like me, which of course I can highly recommend. I love the texture. If you live in the UK or Ireland, please send me some of yours!
How important is a Sunday brunch to you?
© 2020 Gabriel Wilson