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Home made black pudding - too moist at first, now just right

PostPosted: Tue Feb 11, 2020 9:28 am
by benwilder
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

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Re: Home made black pudding - too moist at first, now just r

PostPosted: Tue Feb 11, 2020 6:33 pm
by jenny_haddow
Morcilla and boudin noir spring to mind. I’ve made both in the past, both good.

Jen

Re: Home made black pudding - too moist at first, now just r

PostPosted: Tue Feb 11, 2020 7:28 pm
by wheels
Great Job

Phil

Re: Home made black pudding - too moist at first, now just r

PostPosted: Wed Feb 12, 2020 11:33 am
by NCPaul
Lots of good Spanish options for you. Good work. :D

Re: Home made black pudding - too moist at first, now just r

PostPosted: Sat Feb 15, 2020 4:49 pm
by ComradeQ
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?