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Ingredients
- 4 x Onions, sliced Shallots Balsamic vinegar
- 200 ml Veal stock
- 2 x Black puddings, from Bury
- 2 lrg Potatoes, peeled and minced (2 to 3) Butter Warm lowfat milk Nutmeg
Directions
- In a pan poach the puddings gently for 10 min. Boil the potatoes, drain and mash with a potato masher. Stir in lowfat milk, butter and nutmeg, check seasoning, fry shallots and add in balsamic vinegar. Serve on plates and top with a pudding and gravy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1416g | |
| Calories 873 | |
| Calories from Fat 58 | 7% |
| Total Fat 6.54g | 8% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 969mg | 40% |
| Potassium 3422mg | 98% |
| Total Carbs 185.3g | 49% |
| Dietary Fiber 21.0g | 70% |
| Sugars 52.02g | 35% |
| Protein 26.17g | 42% |
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