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HELP!!!!!

I am making black pudidng as i type and i have no clue what I am doing!!!!

Followed Paul Kribs recipe of 1kg mix yo 1.7kg water, & 600g fat

its like water with a few bits in it!!

added loads more mix, bit more mixture like now but still very runny!!!

Tried stuffing the sloppiest mix, not sure it worked so unstuffed it again lol

are you supposed to link puddings or what? or just twist? how wet is it supposed to be?? HEEELPPP!!!!!!!!!!

Well, I have defo picked the worst time to try black puddings with no help around

I currently have 7 puddings in a pan cooking on a low heat and some in a bain marie in the oven (too much mix, not enough casing)

I am not convinced its going to work wonderfully well but oh well, we live and learn! I will let you all know how i get on!

PS although pudding could be a mess, the ribs i got from the left overs of last nights bacon making were rather good And so is the merlot I have been drinking while making tonight, so it wont be all bad lol

This is like a one person thread!!! lol

Me thinks I over added mix as pudding seems very "firm" and a little dry Might have to add this batch cubed up into a sausage mix as recommended by Paul Kribs!) Such a shame!! I will get some more fat though and try again!!!!!!

hmmm sausages signing out

hmmm sausages wrote:This is like a one person thread!!! lol

Sorry there was no reply in time for you There are quite a few people that hang around here who make black pudding (I am not one of them) who I am sure will give you a reply when they get a chance.Paul Kribs probably would have helped you out with your troubleshooting if you had sent him a pm I wish you better luck on your next batch of black pudding

hmmm sausages

That's not MY recipe, it's the one that's usually sent out with the mix by sausagemaking.org. It has worked OK for me, with the mix ending up like sloppy plaster. Some people make it wetter and run it through a funnel to fill the casings.
Sounds like you over compensated with mix. If you felt the mix to be initially too wet, after waiting for it to soak, then next time do not use as much water. Hold some back and wait to see how wet the mix is and then add more if necessary. A recipe is only a guide which can be altered to suit your personal preference. It is just the same with the amount of fat you put in. The 'wet' ingredients in any recipe can drastically alter it, even when I make sausages I initially add a bit less water and then go by feel. This is because meat is moist to different degrees. Flour is also affected by humidity levels so even the same amounts of ingredients on different days can make the mix wetter or drier.

I note by the time of your first post that it was about 11 o'clock last night, that is probably why you got no response to your request for help.

I have linked black puddings made with hogs casings, but generally use ox runners which I tie with #5 butchers twine and cut to individual length. I either loop by tying both ends together or just leave as is.

Regards, Paul Kribs

Paul,

I was a bit hopeful/desperate at that time last night with my posts! I definately over compensated on the mix, they are currently like bricks lol

I linked the puddings in my ox runners as i had no twine which worked ok ish, i will get some twine for next time though!

You say "sloppy plaster" so would you say its definately a sloppy mix?

I think I should have read more before I started but I was soo keen to get going lol

hmmm sausages

Yep definitely a sloppy mix. I still am able to use my small stuffer, which indicates it isn't too 'runny' a mix. This suits me and I get good results with it. Although having seen it made on TV using fresh blood, it is a runny mix.
I did similar to you with the first batch I made, but didn't add too much mix to compensate and they came out well except for a couple bursting. Fortunately they burst later in the cooking and I still ate them.

Regards, Paul Kribs

Hello hmmm sausages ! I thought you might find this recipe of interest, I found this recipe in the "Smoking meats forum" today.Best wishes!


Blood Sausage

1 med onion
2 tsp instacure #1
2 Tb ground black pepper
1 tsp. ground marjoram
1 tsp. thyme
1 Tb. mace
1 tsp. ground cloves
5 Tb. salt
4 lb pork snouts
4 lbs pork tounges
1 lb pork skin
1 pint beef blood

Place all pork tounges and snouts into a kettle and cook for 2 hours.Let cool,then grind through a 3/4 grinder plate.Pork skins should be ground through a 3/16 plate.
Place all meats and ingredients into a mixing tub and mix well.Stuff into natural casings then place into 195-200 deg water[not boiling]Cook 3 1/2 hours.Use a skewer to see if the sausage is done.Remove to a container holding ice water,cooling enough that the sausage can be handeled.Remove to a 36-38 deg cooler overnight.

This is a recipe from The Sausage Maker.I dont know about those snouts,toungs and skin.I think I would try some pork,maybe pork butts ground up.Ive never eaten Blood Sausage but Ill try most anything once.Hopes this helps,David

Hi guys! Len Poli has an interesting blood pudding recipe that I thought you might be interested in trying out,it is called "Sweet Italian blood pudding (Biraldo)"Hopefully the link below works!


http://lpoli.50webs.com/index_files/Biroldo.pdf