Black Pudding

375°F/190°C for seven minutes. Now, I save you a read.

As much as it pains me to admit, the best Irish black pudding comes from Cork. I can’t get it here on Long Island, but Food Ireland ships a passable alternative.

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SERVES: 1 GREEDY BASTARD
PREP TIME: 1 MINUTE
COOK TIME: 7 MINUTES

Ingredients

Black pudding

Method

Credit where it’s due: I discovered this cooking method on the website of a Scottish Butcher Shop, a week or so after I bought our air fryer.

Preheat your fryer to 375°F/190°C.

Cut four or five half-inch slices of the good stuff. Set the cook time for seven minutes, add the slices, and make yourself some toast. Done.

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Notes

You can grill, fry, bake, or boil black pudding, and it’s always delicious. It’s also ok to eat cold. The only way I’ve never liked it is the way they cook it at Bewley’s Cafe, where what you get is basically a salty black biscuit. Salty biscuit, incidentally, is also the name of a popular game played at all-boys boarding schools.