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I am looking to make black pudding from dried blood (not a combined mix of blood and fillers) - any recepies gratefully received particularly scottish style using oatmeal.

Midge

Here's one that might fit the bill:

http://forum.sausagemaking.org/viewtopi ... ding#23234

There are a number of others here:

http://forum.sausagemaking.org/viewtopic.php?t=227

I hope this helps.

Phil

Thanks! I will let you know how I get on.

Well I made my black puddings - ended up with 23!!

They taste really good - used one of the recipies in the link from this41uk but left out the breadcrumbs and I will use less barley and more oatmeal next time - not keen on that much barley.

Changed the recipe slightly by soaking the oatmeal in pork stock rather than water - gave it more flavour. I made a bloody mess making them!!!

I used hog casings - I find they make a nice size.
I was very careful simmering them - only burst one in the last batch when I was getting a bit cocky about cooking them.

Thanks for the information.

Wow, 23 puddings - you're going to have lots of friends.

Phil

hi midge have a look at this link
http://www.weschenfelder.co.uk/black-pu ... p-165.html