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Black Pudding Mix
Posted:
Fri Oct 14, 2005 12:55 pmby GrAsUK
Hi All,
I have some of the Black pudding Mix but cannot find the instructions. Let anyone please let me know how much mix to water.
Thanks
Posted:
Fri Oct 14, 2005 1:16 pmby Paul Kribs
GrAsUK
1kg of Black Pudding mix 1.72kg Water and 600g of Diced Back Fat. Let stand for 30 mins, then stuff into casings and tie off.
The most crucial part is the cooking, it shouldn't pass 80C, just below a simmer, for about 45 mins. If you cook them too hot they will split. Once cooked cool them uner running cold water and then hang them in the fridge to dry a bit.
Regards, Paul Kribs
Posted:
Fri Oct 14, 2005 2:02 pmby GrAsUK
Many thanks for that I have just made a batch and they in the oven now!
I have made some with some chorizo in them for a change as well.
Many thanks
Posted:
Fri Oct 14, 2005 4:04 pmby GrAsUK
Well they look really good and doing them in oven none split or burst.
Any ideas why when I fry cook them the ox runner skin really shrinks and all of the B P oozes out?
Posted:
Fri Oct 14, 2005 4:22 pmby aris
I assume you cooked them in a Bain Marie in the oven?
Post some pictures if you can.
Posted:
Fri Oct 14, 2005 5:10 pmby Paul Kribs
GrAsUK
The same problem occurs even with hog skins, the heat makes the skins contract drastically. I generally don't fry them but heat them under a grill after slicing, but prior to cooking I remove the skin. They hold their shape well whilst cooking.
Regards, Paul Kribs
Pic of the BP!
Posted:
Fri Oct 14, 2005 5:58 pmby GrAsUK
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