Smoky Dutch Grilled Black Pudding with Caramelized Apples

Introduction

There is something undeniably comforting about the rustic combination of savory, iron-rich black pudding and the tart sweetness of caramelized apples. Known as "Bloedworst" in the Netherlands, this traditional dish is a study in contrasts: crispy edges meeting soft interiors, and earthy spice balancing against sugar and fruit. By utilizing the Arteflame grill, we elevate this classic stovetop recipe into an outdoor culinary experience. The high-heat sear of the plancha cooktop locks in the sausage's moisture while adding a subtle smoky dimension that you simply cannot replicate in a standard kitchen pan. Whether you are serving this as a hearty starter, a unique brunch component, or a savory dessert, this dish promises to surprise your palate with its depth of flavor. It is a celebration of old-world ingredients prepared with modern, open-fire techniques, resulting in a plate that is both nostalgic and excitingly gourmet.

Ingredients

• 1 lb (450g) Dutch Black Pudding (Bloedworst), sliced into 1-inch thick rounds
• 2 large Tart Apples (Granny Smith or Jonagold), cored and sliced into thick rings (peeling is optional)
• 2 tbsp Unsalted Butter, for grilling
• 1 tbsp Brown Sugar (or Dutch Stroop/Syrup)
• 1 tsp Ground Cinnamon
• Pinch of Sea Salt
• Fresh Thyme leaves (optional garnish)

Instructions

Step 1: Prepare the Grill

1. Start by firing up your Arteflame grill. Build a medium-sized fire in the center to get the cooktop hot.
2. Allow the flat steel cooktop to reach a cooking temperature. You want a medium-high heat zone for the black pudding and a slightly cooler medium heat zone for the apples.
3. Apply a light layer of oil to the cooktop to season it before adding the butter.

Step 2: Caramelize the Apples

1. Place a tablespoon of butter on the medium-heat zone of the plancha.
2. Once the butter melts and begins to foam, lay the apple rings flat on the surface.
3. Sprinkle the apples immediately with the brown sugar and cinnamon.
4. Grill for about 3-4 minutes per side until they are tender and golden brown, but not mushy. Move them to the cooler outer edge of the grill to keep warm.

Step 3: Sear the Black Pudding

1. Add the remaining butter to the hotter zone of the cooktop.
2. Place the black pudding slices directly onto the hot surface. Listen for a distinct sizzle; this ensures a crispy crust forms immediately.
3. Cook for approximately 2-3 minutes per side. The goal is a dark, crispy exterior while keeping the inside soft and creamy.
4. Be gentle when flipping, as warm black pudding can be delicate.

Step 4: Assembly and Serving

1. Remove the black pudding and apples from the grill.
2. Stack one slice of black pudding on top of (or underneath) a caramelized apple ring.
3. Garnish with fresh thyme and a pinch of sea salt if desired. Serve immediately while piping hot.

Tips

Mastering black pudding on the grill requires temperature management. Because "Bloedworst" is already cooked and technically only needs reheating, your main goal is texture. If the grill is not hot enough, the sausage may stick or crumble before a crust forms. Use the solid steel cooktop of your Arteflame rather than the open grill grate; the fat content in the pudding can cause flare-ups on an open grate, and the soft texture might fall through. Additionally, choose firm apples like Granny Smith or Honeycrisp. Softer apples will turn into applesauce under the intense heat of the grill. If you are worried about the black pudding falling apart, you can dredge the slices lightly in flour before placing them on the grill, though the direct sear usually creates enough of a binding crust.

Variations

While the classic apple and cinnamon pairing is traditional, there are several ways to remix this Dutch staple. For a savory breakfast twist, add a slice of crispy bacon to the stack, creating a salty crunch that cuts through the richness of the blood sausage. If you prefer a more substantial meal, consider serving the black pudding and apples atop a bed of mashed potatoes, a dish known in the Netherlands as "Hete Bliksem" (Hot Lightning). For a gourmet appetizer, swap the brown sugar for a drizzle of balsamic glaze or maple syrup after grilling. You can also incorporate heat by dusting the apples with a pinch of cayenne pepper alongside the cinnamon. Finally, for a boozy kick, marinate the apple slices in Calvados or brandy for 30 minutes prior to grilling.

• The Breakfast Stack: Layer with grilled bacon and a fried quail egg.
• Hete Bliksem Style: Serve over creamy mashed potatoes mixed with apple chunks.
• Savory & Sour: Replace sweet apples with grilled onions and whole grain mustard.
• Sweet Glaze: Finish with a drizzle of Dutch Stroop (syrup) or maple syrup.
• Spicy Kick: Add a pinch of chili flakes or cayenne to the cinnamon sugar mix.

Best pairings

Dutch grilled black pudding is a dish with intense flavors, so it requires beverages and sides that can stand up to its richness. Texture-wise, serving this with a slice of toasted rye bread or sourdough provides a necessary crunch and an acidic counterpoint to the fatty sausage. When it comes to beverages, a dark beer is the traditional choice. A dry Irish stout, a Belgian Dubbel, or a robust Porter pairs beautifully, as the roasted malt notes echo the searing of the pudding. If you prefer wine, opt for something with high acidity to cut through the fat, such as a crisp Riesling or a light Pinot Noir. For non-alcoholic options, a sparkling apple cider is an excellent match, reinforcing the apple flavors in the dish while cleansing the palate with its effervescence.

Conclusion

Grilled Dutch Black Pudding with caramelized apples is more than just a recipe; it is a cultural experience that brings the warmth of the Netherlands to your backyard. By using the Arteflame grill, you achieve a textural perfection that traditional pans often miss—a smoky, crisp exterior yielding to a rich, melting interior. This dish challenges the palate in the best way possible, proving that humble ingredients can be transformed into a sophisticated treat with the right technique. Whether you are a lifelong fan of blood sausage or a curious foodie looking to expand your grilling repertoire, this sweet and savory combination is a winner. Gather your ingredients, light the fire, and enjoy a taste of Dutch tradition infused with the unique flavor of wood-fired cooking.