Colorful salad with pear & miso

Salad with blood sausage – what?! Anyone who knows me might be surprised – black pudding is a childhood memory for me. A classic evening meal used to be the order of the day for us. My parents both come from a small village in northern Hesse, which meant sausage from the butcher as well as good sourdough bread on the table. And although I now eat a rather meatless diet, flexitarian, as they say – salami and sometimes black pudding delight my (children’s) heart from time to time. I like to combine both with healthy ingredients. The hearty, intense flavors of the black pudding go really well with bitter salad notes such as rocket and radicchio, paired with the sweet notes of pear. So it’s not only delicious, but good for body and soul. And everything is combined with a delicious miso dressing. Well, try it out now?!

Black pudding – the star of fine cuisine

For my fresh salad with melted black pudding, I used the special Palatinate farmer’s blood sausage from Cornelius Pfälzer Wurstspezialitäten from Hockenheim. Cornelius has stood for true Palatinate sausage tradition for three generations – a family business that produces high-quality Palatinate sausage specialties with passion, craftsmanship and regional ties. Great importance is placed on the best raw materials, traditional recipes and production in small batches in order to guarantee the authentically hearty taste – also with the farmer’s blood sausage, which impresses with tender pieces of bacon, onions and balanced spices and gives my salad a spicy, characterful note.

Incidentally, black pudding is particularly popular in fine cuisine. When I developed my recipe for Cornelius, I first did some research and discovered that star chefs in particular like to incorporate black pudding as a special ingredient in their dishes. No question, the umami aroma is perfect in many combinations.

The range of Cornelius Palatinate sausage specialties extends far beyond the classic Palatinate blood sausage and shows the culinary diversity of traditional sausage specialties from the Palatinate. The centerpiece is the Palatinate liver sausage in numerous variations – fine or coarse, smoked or unsmoked, in organic and light quality and in different sizes – which is valued as a classic in bread spreads and in delicatessens. In addition, Cornelius produces a wide range of hearty specialties such as delicacy, veal and goose liver sausage, Saumagen, onion sausage, liver dumplings and blood sausage according to traditional recipes. So it’s worth trying them.

What ingredients do you need?

• Arugula – is a cruciferous vegetable and has a particularly high amount of vitamin C. With its bitter notes, it fits perfectly into this salad combination.
• Radicchio – a real superfood, it is characterized by an extremely high content of polyphenols and in winter it should definitely be colorful on your plate.
• Pear – fruity and sweet, crunchy or delicate, it harmonizes perfectly with bitter salad notes.
• Organic lemon – in this salad I only use the peel to make the savory note of the black pudding a little fresher.
• Black pudding – the Palatinate farmer’s blood sausage from Cornelius is best, it provides a tasty contrast to the bitter salad notes and rounds off the salad as a melted blood sausage roast with wonderfully hearty flavors!

Does miso go well with salad & black pudding?

Maybe you don’t know miso yet? For me, the Japanese-origin seasoning paste made from fermented soybeans is now an ingredient I use every day in my kitchen and it’s simply a must with salad dressing – it gives the salad an additional umami note. I like to use the light version for the dressing. Through fermentation, the great seasoning paste also brings probiotic bacteria, enzymes and minerals to the body and harmonizes very well with the hearty flavors of the blood sausage.

Recipe Colorful salad with black pudding roasts

Ingredients

2 handfuls of arugula

1 small radicchio

1/2 Palatinate farmer’s blood sausage

1 organic lemon

1 pear

4 tbsp olive oil

2 tbsp white vinegar

1 tsp honey mustard

1 tsp light miso

Sea salt or rock salt

freshly ground pepper

preparation

1. Wash the rocket and radicchio and spin dry, cut the radicchio into strips.
2. Remove the skin from the black pudding. Cut the black pudding into cubes and dust lightly with flour. Place a pan on the stove over medium heat. Add the black pudding, drizzle with olive oil and let the black pudding melt. Add a few zest of lemon peel for more freshness.
3. Wash the pear, halve it and cut it into narrow slices. If you like, you can steam it in a pan. If you like it crunchier, use it raw.
4. For the salad dressing, add olive oil, vinegar, honey mustard, miso, salt and freshly ground pepper, either in a jar with a lid and shake or stir in a bowl with a whisk.
5. To serve, mix the salad and distribute it on plates, drizzle with the dressing, then top with the melted black pudding and the steamed pear slices.

Bon appetite!

By the way: Instead of honey mustard, you can also use normal mustard and a little honey, maple syrup or agave syrup. If you don’t have miso paste, the salad tastes really delicious even without it! And you can also use an apple instead of a pear. The lemon zest is also optional! So don’t make it too complicated for yourself…