The chef Olivier Poels returned to the origins of black pudding and white pudding in the program "Historically yours" on Europe 1. He also took the opportunity to deliver his original recipe for black pudding and apple pie. 

Black pudding often provokes strong reactions: love it or hate it.

The chef Olivier Poels returned to the origin of this charcuterie, in the program Historically yours on Europe 1. The famous black pudding, which contains pork blood with pork fat, was invented ... in the 'Antiquity !

Then, Olivier Poels took the opportunity to deliver his recipe for black pudding and apple pie. 

>> Find all the shows of Matthieu Noël and Stéphane Bern in replay and podcast here

The black pudding dates from ancient Greece, the white pudding from the Middle Ages 

The inventor of the blood sausage was called Aphtonite and was a cook in ancient Greece.

It is considered to be one of the first charcuterie in the history of mankind.

This recipe for black pudding is practically the one we continue to eat in a traditional pudding, that is to say blood, fat, some aromatics, spices.

Each butcher has his own technique for making the blood sausage: some add chili.

For example, you have the famous West Indian blood sausage, which is still a bit spicy.

Discover our gastronomy newsletter

Receive our newsletter "A table!" Every Sunday at 10 am

to excel behind the stove with recipes, advice and tips & tricks from Laurent Mariotte, his columnists and his guests.

Subscribe here https://newsletter.europe1.fr/gastronomie/

But there is also the much more recent white pudding, which was born in the Middle Ages.

Before Christmas, we ate a preparation made from milk, starch, bread crumbs and sometimes a little meat that we mixed.

And in the 17th century, a cook had the idea of ​​putting that in a gut and making a sausage there too.

There is no blood in the white pudding.

The recipe for black pudding and apple tart by Olivier Poels 

Ingredients

  • Four black sausages

  • Three eggs

  • An Apple

  • A little Espelette pepper

  • Shortcrust pastry

Recipe

Pre-bake your pie shell for 15 minutes.

Remove the casing from the sausage so as to recover the inside, which you will mix with the eggs, apple, eggs, a teaspoon of Espelette pepper. 

Put the mixture in your shortcrust pastry and you put it in the oven for 40 minutes at 180 degrees.

You are going to have a pudding-apple pie which is really delicious.