Ingredients
- 2 blood sausages
- 1 grapeseed oil
- 1 small beetroot peeled and cut into small cubes
- 1 orange
- 1 small eschalot thinly sliced
- 1 handful parsley coarsely chopped
- salt and pepper
- Cut the sausage into bite-sized pieces then fry in the oil in a hot pan on both sides until crispy on the outside.
- Remove from pan and place into a bowl then fry the beetroot for two minutes in the same pan, squeeze in the orange juice and reduce until almost gone.
- Add the sausage, garnish with eschalot and parsley, season and serve.
