Almost three years ago, just few months into my foodblogging thingy, I told you about a beautiful part of Estonia, Lahemaa, and a nice lunch I had with my mum, sister, nephews and a friend in a tavern in Altja. One of the dishes they served us were thin black pudding chips, and I had been thinking about making them ever since..
Not sure why it took me the better part of three years, but few weeks ago I finally picked up a suitable black pudding in the grocery store, and made them at home. Note that for black pudding chips, you need verikäkk - a thicker and denser cousin of verivorst, our typical Christmas fare.
In order to make the tasty black pudding chips above, remove the outer casing, and cut the pudding into thin slices (ca 3-5 mm is about right).
Place the slices on a baking sheet and place into a 100-110 C (225-240 F) oven for about 35-45 minutes, until the chips are dry-ish and crispy. Flip them over after about 20 minutes, so they'd cook evenly.
Serve with a cold sour cream sauce, seasoned with freshly grated horseradish or finely chopped garlic.
(Veritsipsid)
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