|One of my Good Plates|
You will need:
One large or two medium black puddings, or boudins noirs - cooked.
One pack chipolata sausages, chopped neatly into half inch pieces and fried quickly in own fat.
Three large free range eggs - whites only. Reserve yolks for....something else. Making tempera-style paint maybe? or perhaps a nourishing face-mask.
Fifteen sachets industrial strength gelatine.
250 mls water. Tap will do.
Parsley and crispy bacon to garnish - optional.
Remove skins/plastic from puddings. Chop finely, then mash firmly with a fork (not plastic). Add the sausages.
Whisk eggs to "soft peak" stage. While whisking, dissolve gelatine in water.
Mix gelatine into pudding mixture, then fold in the egg whites. Pour into a lightly-oiled mould.
Leave in fridge to set. You'll know it's set when it's firm to the touch - or when you can bounce it off a hard surface without any bits falling off.
Once firm to the touch, upturn on to one of your good plates and set a sprig of parsley on top with bacon arranged neatly around the base.
DISCLAIMER - *I HAVE NOT TESTED THIS RECIPE. I WROTE IT AS A JOKE*