The Smokin’ Butcher Smoked Black Pudding Croquettes with Apple Sauce

Golden and crisp on the outside, soft and smoky in the middle – these croquettes are the ultimate starter or canapé. Made with our award-winning Smokin' Butcher Smoked Black Pudding, creamy Irish potato and Cashel Blue cheese, they’re paired with a tangy Bramley apple sauce for a delicious balance of savoury and sweet.

Ingredients

For the croquettes

• 300g Rooster potatoes, peeled and chopped
• 2 tbsp Avonmore double cream
• 200g Smokin’ Butcher Smoked Black Pudding, crumbled
• 100g Cashel Blue cheese, diced
• 2 tbsp Odlums plain flour
• 2 free-range Irish eggs, beaten
• 100g panko or homemade breadcrumbs
• Donegal Rapeseed Oil, for frying
• Sea salt & cracked black pepper

For the apple sauce

• 2 Bramley apples, peeled, cored and chopped
• 1 tbsp Kerrygold butter
• 1 tbsp caster sugar
• 1 tbsp cider vinegar
• Pinch of ground cinnamon (optional)
• Sea salt

Method

1. Boil the potatoes in salted water until tender, then drain and mash with the double cream. Season generously.
2. To prepare the pudding, make a long cut with a sharp knife from top to bottom of the smoked black pudding casing, then peel it away and slice or crumble the pudding as required.
3. Fold through the crumbled Smokin’ Butcher Smoked Black Pudding and diced Cashel Blue. Chill the mixture in the fridge for at least 1 hour until firm.
4. Shape the mixture into small balls. Coat each one in flour, then egg, then breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating. Chill again for 15 minutes.
5. To make the apple sauce, place the apples, butter, sugar, vinegar and a pinch of salt (plus cinnamon if using) in a saucepan. Cook gently until the apples are soft, then blend until smooth or leave slightly rustic if preferred.
6. Heat the Rapeseed Oil in a deep pan to 180°C. Fry the croquettes in batches for 3–4 minutes until golden brown and crisp. Drain on kitchen paper.
7. Serve warm with the apple sauce on the side for dipping.