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Hello
Has anyone any experience of making and storing Black Puddings?
Should they be eaten promptly after making or do they improve after a short period of refrigeration ?
I am told they will freeze but commercially bought frozen black pudd is awful in my experience.
I am using a kit from a well known UK supplier - this is my second batch today (not totally displeased with the first!) and I added some sauteed onions and shredded Sage for a bit of extra interest - any further suggestions?
Can dried blood be purchased separately and the other ingredients added yourself?
Hoping someone can assist
Ed

The only place I know for dried blood is here.

I love black pudding - but not that much!!
Thanks
Ed

edchef

Weschenfelders sell it by the kg but it's hidden in their beef sausage casing section for some reason!

It's £3.50 per kg:

http://www.weschenfelder.co.uk/929Dried ... _Blood_1kg

HTH

Phil

Thanks Oddley

Fingers crossed that they've still got it.

Pauline's still a bit 'iffy' about black pudding (mainly 'cos she doesn't eat it!) so I'm sticking with white for the time being!

Phil

edchef wrote:Hello
Has anyone any experience of making and storing Black Puddings?

Week in and week out, I usually make a couple of batches (60 lb +) every second or third week.

edchef wrote:Should they be eaten promptly after making or do they improve after a short period of refrigeration ?

One can eat as soon as they are made, when I was a youngster we used to eat them strait from the cooking tank occasionally I still do this for 'quality' control reasons. Two or three days later resting in the refrigerator will in my mind improve the flavor, this also helps with the drying period. Storage in a 'good' fridge for a week is no problem after which they should be frozen.

edchef wrote:I am told they will freeze but commercially bought frozen black pudd is awful in my experience.

They can be frozen with no trouble, as to commercial ones I have yet to find one fresh or frozen that tastes good...... mind you I am used to the 'real' things.

edchef wrote:I am using a kit from a well known UK supplier - this is my second batch today (not totally displeased with the first!) and I added some sauteed onions and shredded Sage for a bit of extra interest - any further suggestions?

To improve or enhance the flavor add some cloves

edchef wrote:Can dried blood be purchased separately and the other ingredients added yourself?

The answer is yes as I had a problem where I am, my contact in Chorly found the supplier for me 'Kerry Ingredients", lucky for me I eventually got the real thing. There will be others around that can steer you to a reliable source

Oddley wrote:The only place I know for dried blood is here.

Out of curiosity, by any chance did you check out the http://www.scobiesdirect.com/PDF%20Qual/QUAL_1KE005.pdf

giving the source as Kerry Ingredients

wheels wrote:Thanks Oddley

Fingers crossed that they've still got it.

Pauline's still a bit 'iffy' about black pudding (mainly 'cos she doesn't eat it!) so I'm sticking with white for the time being!

Phil

Funny thing about this thread, Sunday seems to be my catch up day and blacks & whites was on the menu
The beginning, oats and suit


Onions


Bacon, also what I produce.


Spices


Bacon & Onion being ground


Casings Over eight weeks old, I have only changed the water


Ready for the cooking pot


Cooking


Cooling in cold water


Drying



Time to go home, doing the blacks tomorrow if you would like to see.

Robert

That looks an interesting recipe Robert. Is if from a particular area of the Country?

Phil

I'd love to see the photos of the black puddings, too! I love black pudding but I don't think I've ever tasted white pudding. What does it taste like? (If it's anything like haggis - don't tell me! I can't stand haggis! )

Ruby Slippers wrote:I'd love to see the photos of the black puddings, too! I love black pudding but I don't think I've ever tasted white pudding. What does it taste like? (If it's anything like haggis - don't tell me! I can't stand haggis! )

Now if some kind person would point me in the right direction where to post so I do not trip over my plates of meat.



200 lbs I'ts time for bed another four hours and this will have been a 24 hour shift

Robert

But again, what do I know.

BriCan wrote:
Now if some kind person would point me in the right direction where to post so I do not trip over my plates of meat.

Yep, post it to me! I love Black Pudding and they look superb.

Phil

Wow - All the answers I was looking for and pictures!!
Many Thanks to all who replied
Frying Tonight!
Ed B

wheels wrote:

BriCan wrote:
Now if some kind person would point me in the right direction where to post so I do not trip over my plates of meat.

Yep, post it to me! I love Black Pudding and they look superb.

Phil

And that woul be Sir?

12 Pudding Lane
across from FryUp corner,
Pudsvil Village.