Black Country 'Lasagne'

A community recipe by Bez

Not tested or verified by Nigella.com

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Introduction

A filling winter dish which is cheap and easy to make.

Ingredients

Serves: 4- 6

Metric Cups

½ black pudding (I use about half a ring)
454 grams minced beef
½ litre beer (mild)
2 onions
1 Worcestershire sauce
1⅜ kilograms potatoes
1 salt
1 pepper
1 vegetable oil
⅛ kilogram Cheddar cheese (strong)

½ blood sausage (I use about half a ring)
16 ounces ground beef
⅚ pint lager (mild)
2 onions
1 Worcestershire sauce
3 pounds potatoes
1 salt
1 pepper
1 vegetable oil
¼ pound Cheddar cheese (strong)

Method

Black Country 'Lasagne' is a community recipe submitted by Bez and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Chop and boil the onions in salted water until soft and drain.

Roughly chop up the black pudding,(removing outer casing first)add the onions and blend together into a stiff 'doughy' like ball.

Brown your mince in a little vegetable oil.Place the black pudding/onion mix,the browned mince and half a pint of beer into a food mixer and mix throughly.The resultant mixture should be fairly loose and a light brown colour.

Bring two-three pounds of peeled potatoes to the boil in salted water and simmer for ten minutes.Cut the par-boiled potatoes into thinish rounds (like crisps but alittle thicker).Let them cool then add a drizzle of vegetable oil and plenty of salt and black pepper.

Grease a roasting dish witha little vegetable oil.Spread a layer about half an inch thick of your black pudding mix across the bottom of the dish.THEN and only then add a generous amount of Worcestershire sauce.

Cover the layer with a layer of potatoe rounds then a thin layer of grated cheese.

Repeat the process ending with a cheese topping.

DO NOT COVER.Place in the centre of a pre-heated oven (gas Mark 3) for 25 minutes.

Finally place under a hot grill until the top layer of cheese in crispy and golden.

Serve immediately.

Chop and boil the onions in salted water until soft and drain.

Roughly chop up the blood sausage,(removing outer casing first)add the onions and blend together into a stiff 'doughy' like ball.

Brown your mince in a little vegetable oil.Place the blood sausage/onion mix,the browned mince and half a pint of lager into a food mixer and mix throughly.The resultant mixture should be fairly loose and a light brown colour.

Grease a roasting dish witha little vegetable oil.Spread a layer about half an inch thick of your blood sausage mix across the bottom of the dish.THEN and only then add a generous amount of Worcestershire sauce.

Cover the layer with a layer of potatoe rounds then a thin layer of grated cheese.

Repeat the process ending with a cheese topping.

DO NOT COVER.Place in the centre of a pre-heated oven (gas Mark 3) for 25 minutes.

Finally place under a hot grill until the top layer of cheese in crispy and golden.

Serve immediately.