Black pudding barbecue burgers

Ingredients

350 g	Black puddings
2	Granny Smith apples
25 g	Butter, or use olive oil table spread
2 tsp	Sugar
1 Tbsp	Cider vinegar, use up to 2
8 rashers	Streaky bacon
1 ½ cups	Watercress
4 medium	Burger buns, toasted
1 dash	Chilli sauce, or barbecue sauce, to taste

Directions

1. Peel the black pudding and cut into 1-1½ cm slices on the diagonal.
2. Core the apples with an apple corer. Cut into 8 rings.
3. Melt half the butter in a frying pan and pan-fry the apples for about 2-3 minutes each side adding the sugar and cider vinegar halfway through.
4. Melt the remaining butter on the barbecue. Cook the bacon until crisp. Cook the black pudding for about 2 minutes each side on medium heat, until warm.
5. Pile the watercress on the base of the buns. Top with an apple ring, the black pudding, more apple, a little sauce and the bun tops.

More sausage-based barbecue dishes from Jan

• Honey mustard mini sausages
• Hoisin hot dogs