Grilled Blood Sausage & Caramelized Apples (British Style) | Arteflame

Introduction

There is a distinct, rustic elegance to the pairing of traditional blood sausage and caramelized apples. Imagine the aroma of thyme and brown sugar hitting the hot griddle, mingling with the savory scent of searing meat. This dish captures the essence of a hearty British breakfast but elevates it with the smoky kiss of the Arteflame grill. It’s the kind of meal that feels sophisticated yet incredibly grounding—perfect for a crisp weekend morning or an adventurous appetizer.

A Study in Contrasts

I love this recipe because it is a masterclass in flavor balance. The earthy, iron-rich depth of the black pudding is expertly cut by the tart sweetness of glazed apples. Using the flat-top griddle allows for an impeccable, even sear that locks in moisture while creating a crispy exterior that is difficult to achieve with conventional cookware. It turns a humble ingredient into a show-stopping centerpiece that is surprisingly simple to execute.

Secrets for the Perfect Sear

• Mind the Heat Zones: Blood sausage can burn quickly due to its oat content. Start the sear near the center for a crust, then move rounds to the cooler outer ring to finish cooking gently.
• Apple Selection Matters: Stick to firm, tart varieties like Granny Smith or Honeycrisp. Softer apples will lose their structure and turn into applesauce on the high heat of the grill.

Make It Your Own

If you cannot find blood sausage, thick slices of Boudin Noir or even a high-quality spicy chorizo make excellent alternatives that still provide that savory punch. For a dairy-free option, simply swap the butter for vegan butter or coconut oil when caramelizing the apples.

Ingredients

• 4 large links of British Blood Sausage (Black Pudding), sliced into 1/2 inch rounds
• 3 Granny Smith or Honeycrisp apples, cored and sliced into wedges
• 4 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon fresh thyme leaves
• Sea salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare the Grill

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop. Because the Arteflame heats from the center out, you will want to identify a zone that is hot enough to sear but not so aggressive that it burns the sugar in the apples.
2. Apply a light layer of oil to the cooktop to season it before you begin cooking.

Step 2: Sear the Blood Sausage

1. Place the sliced blood sausage rounds onto the hot plancha surface. You want to hear an immediate sizzle.
2. Cook for approximately 3 to 4 minutes per side. The goal is to achieve a dark, crispy crust on the exterior while keeping the inside soft, moist, and savory.
3. Once crispy, move the sausage to the cooler outer edge of the grill to keep warm while you attend to the apples.

Step 3: Caramelize the Apples

1. Melt the butter on a medium-heat section of the cooktop. Be careful not to let the butter smoke excessively.
2. Toss the apple wedges directly into the melted butter. Sauté them for about 5 minutes until they begin to soften and turn golden.
3. Sprinkle the brown sugar and fresh thyme over the apples, tossing gently with a spatula to coat them evenly. Continue grilling until the sugar bubbles and creates a sticky, golden caramel glaze.

Step 4: Assembly and Serving

1. Remove the apples from the heat once they are tender but still hold their shape.
2. Arrange the crispy blood sausage rounds on a platter and top generously with the caramelized apples.
3. Finish with a pinch of sea salt and cracked black pepper to balance the sweetness. Serve immediately while piping hot.

Tips

Cooking blood sausage on the Arteflame cooktop requires a bit of attention to temperature zones. Blood sausage has a high fat and oat content, which means it can go from perfectly crispy to burnt if left on the highest heat for too long. Utilize the temperature gradients of the grill; sear the sausage near the center initially, then drag it to the outer edges to cook through gently. For the apples, choosing the right variety is crucial. Granny Smith apples are preferred because their high acidity stands up well against the rich, iron-heavy flavor of the pudding, and their firm texture prevents them from turning into applesauce on the grill. If you are worried about the butter burning on the flat top, you can clarify it beforehand or mix it with a small splash of high-smoke-point oil like avocado oil.

Variations

While the classic recipe is timeless, there are several ways to tweak this dish to suit your palate or the occasion. Here are a few variations to try on your grill:

• The Normandy Twist: Splash a tablespoon of Calvados (apple brandy) over the apples just as the sugar begins to caramelize for a boozy, aromatic depth.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of cayenne to the brown sugar mixture to introduce a heat that contrasts beautifully with the sweetness.
• Breakfast Royal: Serve the sausage and apples alongside a fried egg cooked directly on the plancha; the runny yolk creates a rich sauce that binds the dish together.
• Herbal Infusion: Swap the thyme for fresh sage or rosemary, both of which have strong woodsy profiles that pair exceptionally well with pork products.
• Texture Crunch: Crumble some toasted walnuts or pecans over the finished dish for an added textural element.

Best pairings

To truly appreciate the depth of this dish, pairing it with the right beverage and accompaniments is key. The rich, savory nature of blood sausage demands a drink that can cleanse the palate. A dry, sparkling hard cider is the most traditional and perhaps the best choice, as it mirrors the apple notes in the dish while cutting through the fat. Alternatively, a dry stout or a porter works wonders, highlighting the earthy grains found in the sausage. If you are serving this as a main course rather than an appetizer, it pairs beautifully with creamy mashed potatoes or a parsnip purée. For a lighter option, a sharp arugula salad with a vinaigrette dressing helps balance the heaviness of the meat. Crusty sourdough bread, toasted on the Arteflame alongside the meat, is also essential for mopping up any leftover caramelized butter and juices.

Conclusion

Grilled blood sausage with caramelized apples is a testament to the power of simple, high-quality ingredients prepared with care. Using the Arteflame grill imparts a subtle smokiness that you simply cannot replicate in a kitchen, elevating this humble British staple into a gourmet experience. The interplay of textures—from the crisp crust of the sausage to the soft, yielding apples—makes every bite interesting. Whether you are a lifelong fan of black pudding or a curious foodie looking to expand your grilling repertoire, this recipe delivers bold flavors and satisfaction. We encourage you to fire up the grill, embrace these robust flavors, and share your culinary creation with friends and family. It is a dish that sparks conversation and leaves a lasting impression on the palate.