www.sausagemaking.org

Hi all,

After a number of unsuccessful attempts to make black pudding, I succeeded last weekend. Delicious! Thanks to some useful nuggets of information on this forum and elsewhere. I thought I'd post my results/recipe.

In short, my first attempts were too moist, as I was soaking oats overnight and not draining the pearl barley well enough. I also rehydrated the pig's blood with too much water. You live you learn!

Now to look at other blood sausages from around the world to try next, as I have a lot of dried blood left! Any suggestions on peoples favourites very welcome!

Link here: https://www.dinnerdinnerfatman.com/blog/home-made-black-pudding-recipe

Morcilla and boudin noir spring to mind. I’ve made both in the past, both good.

Jen

Great Job

Phil

Lots of good Spanish options for you. Good work.

Looks great! You did a good job on that batch, making me hungry for some black pudding. Can you send some round to have with my late late (almost afternoon) breakfast?

Have u tried adding Allspice to your black puddings, it has a natural affinity with them.

Sorry for the late reply, I did Yotmon, thank you - really works well!