Parson Snows' Black Pudding Recipe

[Parson Snows]

Parson Snows� Black Pudding Recipe (Makes approx. 1 Kilo)

Ingredients
� 50 g (1 � ozs.) Pearl Barley
� 450 ml (15 � fl. oz) Fresh Pig�s Blood
� 200 g (7 ozs) Hard Pork Back Fat (diced small)
� 100 g (3 � ozs) Spanish Onion (diced small)
� 125 ml (4 � fl. oz) Evaporated Milk (or cream if you really want a smooth texture)

Filler/binder
� 150 g (5 � ozs) Rice Flour
� 100 g (3 � ozs) Rolled Oatmeal
(Note: lightly toasted for 2 � 3 minutes until fragrant and light tan in colour)
� 50 g (1 � ozs.) Soya Concentrate (70 � 80 %)
� 50 g (1 � ozs.) Corn Flour

Spices
� 10 ml (2 tpsns) Black Pudding Spices (purchased or made)
As previously mentioned I can't give you my spice mixture (as it's commercially sold) though I have posted numerous others on this site already plus I believe that Franco also stocks this item. The spice though making a difference is only 2.5 - 3.0 % of the product so you've still been given a good start. EXPERIMENT!
� 2.5 ml (� tspn) fine salt
� 2.5 ml (� tspn) ground black pepper
� 1.25 ml (� tspn) cayenne pepper

Method
� Cook the Pearl Barley in water for about 2 � 2 � hours. Drain, cover and set aside to cool down.
� Fill a pot/saucepan (large enough to lay the pudding down across) with cold water then bring just to the boil.
� Place the pig�s blood into a bowl etc. then using a balloon whisk, whisk for several minutes to break down the fibrin. Add 2.5 ml (� tspn) white vinegar (5 % strength) to inhibit the blood from coagulating immediately. Stir in thoroughly, and then strain though a piece of muslin to remove these �strings� and set aside.
� Over a low heat saut� the diced hard pork back fat until just a little fat cooks out then add the diced onion and continue cooking until the onion is softened and transparent, though not browned (approximately 5 minutes). Set aside and allow to cool.
DO NOT ADD IT TO THE MIXTURE WHILE IT�S HOT
� Mix all of the filler/binder ingredients; except the pearl barley; together then sprinkle this over the diced pork fat and onion mixture stirring in to blend/mix thoroughly.
� Add the milk (or cream) and the cooked barley to the strained blood and stir in until a uniform colour/mixture is attained.
� Mix the filler/binder mixture into the pig�s blood mixture and stir thoroughly.
� Spoon the mixture into the casings making sure that the fat etc. is evenly distributed. Fill up the casing to about 90 % full. DO NOT OVERFILL AS THEY WILL EXPAND DURING COOKING AND RISK BURSTING.
� Tie off the open end (typically one end comes crimped closed with a hog ring or similar device) and place in the pot and simmer at between 159 to 175 �F (70 - 80 C) for approximately 45 minutes to 1 hour. You will know when it�s set by feel. The above temperature range is enough to set the blood DO NOT ALLOW THE WATER TO BOIL AT ANY TIME AS THE BLOOD WILL CURDLE THEN WILL NOT SET AFTERWARDS RESULTING IN ALL OF YOUR EFFORT BEING WASTED.
� If you are using natural casings the use of a propriety �black pudding� dye such as �Mancu� is recommended as this will ensure an attractive black finish.

Hope that this helps you

ALL FEED BACK POSITIVE AND NEGATIVE APPRECIATED

Kind Regards

Parson Snows