Black Pudding mix

[Carl]

Hi, I'm having a problem using the Black Pudding mix. I mix it as the instructions 1.00 Kg mix 1.72 Kg cold water but it will not absorb all the water. I've used it the past and it's been fine.

[hmmm sausages]

me too Carl, i ended up with watery mix and solid mix, with the fat floating in it! coudl this be a bad batch?? Its the first time i have used it myself, not hugely impressed, thought it was me, maybe it isnt .....

[Paul Kribs]

hmmm sausages, Carl

Seeing your concerns here I decided to make some black puddings using my latest batch from sausagemaking.org. My findings, for what they are worth, is that the mix does come up a fair bit wetter than previously. With your experiences in mind I held back on the water on the first batch, which I stuffed into ox runners. This resulted in puddings which were very firm as you can see in the picture. I also had a split which has not happened before using runners. I assume that it absorbs and expands during cooking. The second batch was made using a bit less water than the recommended recipe at 1.5 kg. This resulted in a better pudding albeit a wetter mix. Your observations regarding the fat floating are correct, but once the casings are filled and cooking ensues, the fat seems to distribute well... as can be seen in the picture. I left both batches to soak for about 40 mins. The first batch I was still able to stuff using my little stuffer, but as the second batch was more liquid, and the casing larger, I opted to fill using a jug. It looks in the pic like the puddings are different colours but it is down to the camera flash.



In future I will stick with the recipe and expect it to mix wetter. Just thought it a bit strange the texture of the mix was different to what I had used before.
Hope this helps, and allays any fears.

Regards, Paul Kribs

[Carl]

Hi hmmm sausages, Paul Kribs, You�re describing the same problem that I�m having a watery top with all the solids sunken to the bottom in dense slurry I left to stand for over an hour but it did not get any better. Like I said the first batch I made was brilliant. I have some mix from another supplier that calls to use hot water and leave to cool it turns out good, I might try that technique. Paul your puddings do look good. Thank you both for your reply's. Carl

[Franco]

Carl,

I have checked the batch numbers with my supplier and he has assured me that the mix is the same as usual but if you want to try another lot let me know and I'll send it FOC.

I usually use warm water for my mix but be aware that the puddings must be poached ASAP as the temperature could be in the danger zone.


Paul, thanks for your input it's much appreciated, as usual


Franco

[hmmm sausages]

I think I will try warm water next and frozen fat so it doesnt get as stuck together when i chop it up. hopefully the third batch will come out better.

if not, I am back to buying it

[Paul Kribs]

No problem Franco..

Just thought I would try to assess if there was a problem. Can't actually figure out why it doesn't absorb as previous batches, but the end product is absolutely fine.. had some for tea It cooked up nicely, and as far as I am concerned I will still adhere to the original recipe. Lovely stuff.

Regards, Paul Kribs

[hmmm sausages]

Paul, Im coming round to yours this weekend to watch the master at work!! hopefully I will know what I am doing then lol

do you tie both ends of your ox runners together to get the U shaped puddings?

[Paul Kribs]

hmmm sausages

Yes, I do tie both ends of the casing of the runner, and draw them together. I mis-calculated today as you have to leave enough slack to leave the room between each one for tying, plus about an inch.. Mine got a bit tight towards the end.. very tight in fact. Number 5 butchers twine is an asset in our hobby.
I did take some photo's of the procedure and may well put a tutorial on my site in the near future, time permitting.

Stick with it hmmm sausages, expect a few dissapointments but it all turns out well in the end.

Regards, Paul Kribs

[hmmm sausages]

Paul, Sunday morning, Myself, My mum and dad and grandma had a home made breakfast (apart from the eggs and tomatoes) They all said they thought the BP was good, but I have extremely high standards and am my own biggest critic! (The home made bacon and sausage were excellent)

Where can you get butchers twine from? i used normal string to tie mine and it was a bit rubbish lol i didnt leave enough casings to tie properly too, which meant when i popped two puddings in the pan, they instantly emptied themselves into the water

[Paul Kribs]

hmmm sausages

You can use any string as long as it is not nylon based, you don't want anything that melts during cooking. Originally I got mine from the local post office.

Regards, Paul Kribs

[Michelle]

I always find butchers twine at the supermarket,my latest find was at a dollar store for a buck a roll! I use butches twine for sausage as well as Rouladen,I couldnt manage without the stuff

[Franco]

I have now had a report back from the manufacturer, he has read the comments on the forum and has made the point that the water used for the mix must always be very hot but not boiling as this may welt Any added fat.

I will check the instructions that go out with the mix and change if necessary.


Franco

[hmmm sausages]

Franco, I never got any instructions with my Black pudding mix lol

Luckily I found them on here, or at least Paul Kribs posted them here for me

I will try a batch soon with hot water and see how it comes out, cheers for the tip

Rob

[Paul Kribs]

That would go towards explaining why the puddings cooked up well, the warmth thickening the mix when cooking. Still strange how the texture changed with liquid absorbtion when mixing as compared to other batches. At least we know now.

Regards, Paul Kribs