Hi everyone!
My fiancee and I received a meat grinder as a bridal shower give this past weekend, and today our sausage horn is arriving. I'm really excited!
Now that we have this on hand, I can start making black pudding - a favorite of mine that is nigh impossible to find in this part of the US. I was planning on using a recipe similar to this one:
http://www.epicurious.com/recipes/food/ ... g-51145600 - but subbing 1/2 of the fat for 1/2 pork belly, and adding some raisins and nuts.
Now, most of the recipes I've found seem to just have the black pudding cooked without a casing as a loaf. I was planning on a beef casing since they're readily available locally. I personally like the idea of a casing. Is it possible to stuff a casing and then bake? Or will it be too wet of a mixture and just make a mess?
I also toyed with the idea of letting the oatmeal sit covered with the blood for a little while to thicken in a refrigerator prior to stuffing. Any tips or advice would be very much appreciated. Thank you!