Creole Black Pudding with Peppered Mango Cubes
Clean the mangos, cut into large cubes and season.
Melt the butter in a sauté pan over high heat and brown the mangos for a few minutes.
Add the mango juice, ginger, Espelette pepper, crushed peppercorns and red peppercorns.
Put the Creole black pudding in a saucepan of boiling water off of the heat.
Let the sausages heat up for a few minutes, cut them open, remove the filling with a spoon, and put the meat in 4 small bowls.
Top with a spoonful of mango.
Serve cold.
Perfect wine pairing
More about this grape varietySyrah de France
Spicy, meaty and aromatic, a great red wine full of sensations. Syrah, originally from the Dauphiné region, brings together all of the qualities we look for today in a great red wine; a beautiful, dense, sparkling color; fine, silky tannins; and full body and powerful aromas with a long finish. Flawless with spicy pork dishes. Syrah loves pork, as they both combine a meaty texture and mellow, powerful aroma on the palate. Pork Spring Rolls with Green Lentils, with fresh coriander, is a perfectly balanced match. Get creative with Creole Black Pudding. This specialty from the French West Indies needs a powerful, spicy wine with long-lasting flavor. Syrah’s opulence tempers the flame of this delicacy, drawing upon the mango’s sweet, sugary note to pull off this tricky feat. A true delight.
