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Hi

It worked, third time lucky.
I made my third batch of puddings this morning and theres only half left.


I used the recipe from "The Sausage Book" by Paul Peacock.

It needs more salt and pepper but still very good.

I cut one open straight out of the pan, it tasted good but was a bit soft.

But by teatime well I've only got half left.

Tim

Hi Tim

They look really good, please post your recipe so that others can have a try

Regards
Sausagemaker

Hope I�m not in breech of copywriters.

Black Pudding

Basic Filling

1.5 Litres Pigs blood
500g Oatmeal
500g Barley *(I used Oat Groats)
500g Pork Fat ( I used smoked Lardo)
225g Breadcrumbs *(Used Finley milled Oatmeal)
3 Finley Chopped onions

Seasoning

20g salt
10g black pepper
10g Coriander
10g Dried Sage
10g Mace

Casings

2 metres Ox Runners (I used Hog casings)

Soak the oatmeal overnight and boil the barley in a little salt water for 30 minutes.

Dice the pork fat into small pieces. Finley chop the onions and sweat in a little of the diced pork fat in a deep pan.

Add the oatmeal and the rest of the pork fat and cook for 15 minutes with the rest of the ingredients. Stir thoroughly and frequently.

Fill the casings (I used a large funnel and a ladle)

Tie of in small horseshoes and Put gently into a pan of simmering water (I then lowered the heat so that it was just off simmering) Leave for 30 minutes and the should be done>


* I used all oat products because some of my puddings are for a friend who has Celiac Disease.

Tim

I guess every butcher has his own variation of black pudding, I have been making it for many years and never changed my recipe.
That being said I have certainly tasted some lovely blacks so it's all a matter of personal taste, here is my particular recipe.

9.25 lb. fresh blood ( ox or pork, I perfer ox )
2.1/2 lb. natural oatmeal
1.3 lb. ground rice
5.1/2 lb ground beef suet ( make sure it's pure kidney suet, not fat )
3 large onions, finely chopped and fried golden brown.
4 oz. salt
2 oz. black pepper
3 oz. allspice, 1 oz of cloves and 1 oz. nutmeg 1 tsp. mint leaves a dash of cayenne, mace and savoury.

Method.
Soak the oatmeal and the ground rice in the blood overnight, add remaining ingredients and mix well. Stuff into well washed beef rounds and tie off into rings ( some can be double linked ). To cook, try to maintain your cooking water at 180.f. and leave your puddings until they float. Keep a careful eye on your water temperature make sure it does not come to a boil, I usually keep a pan of ice handy and a good thermometer.
Anyway according to my customers over the years this is a real tasty black pudding.

Cheers.