by bonmaklad » Mon Apr 27, 2015 10:18 pm
May help, ive now got pure pigs blood dried and come up with this
Tastes nice but is crumbly
Blood Powder 150g
Water 1 litre
Beef Suet 2.5kg
Whole Oats 820g
Onions 820g
Salt 80g
Pepper 50g
5.4KG
6 Whole Black Puddings
Process
1)Slowly add powder to the water while mixing, once fully mixed
2) place suet and fresh onion through mincer and add to blood and mix, once mixed
3) Add oats, salt and pepper and throughly mix
4) Pack tightly into black pudding bags using sausage press and tie off end (aim 1kg per black pudding)
5) Place into hot water between 80-90 for one hour
6) leave to cool in the shop hanging for two hours then place in chiller
7) best before dates. 2 weeks