Recipe Details
Title B-Bacon sausage and black pudding pilaff
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 10:02 am
Weight (Per Portion)

One portion of this dish weighs approximately 530.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pork, bacon, streaky, raw250 Gram
Oil, olive2 Tablespoon
Onions, raw1 Large
Sausage, beef, cured, cooked, smoked250 Gram
Black pudding, raw250 Gram
Salt, table1 Pinch
Pepper, black1 Pinch
Rice, white, basmati, raw500 Gram
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,090
Protein 69.14%
Other Carbohydrate 67.49%
Sugar 4.14%
Fat Saturated 90.79%
Fat Unsaturated 62.10%
Fiber 5.81%
Sodium 80.89%
Salt 84.52%
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Recipe Method
1. In a large pan gently fry the diced streaky bacon until starting to crisp a little. Add the finely chopped onion and sweat until soft, golden and translucent. 2. Add the cooked sausage pieces (roughly chopped) and black pudding (chopped roughly or crumbled) and turn up the heat a little so they both crisp up and the onions start to take a little colour (you can burn them brown, but don't burn them black). 3. Throw in the cooked basmati rice (or other long grain rice) and heat through, tossing the pan occasionally until everything is well mixed and nicely hot. 4. Taste and season as you like with salt and freshly ground black pepper. Serve at once.