Hi grunt grunt
I made a batch of black pudding using as follows
500 gms oats
500 gms pearl barley
250 gms back fat
250 gms dry blood
1 1/2 lts water
100 gms onion
selected herbs etc
15 gms salt
All went well stuffed hogs ok still in the dog house for having blood everywhere even on the ceiling
I cooked at 175 % 30 mins
The result after letting them set 24 hrs was
A lack of a salty taste which surprised me but worst was the texture swampy and softish rather than hard as commercials
Is there a simple fool proof recipe I could try as a bench mark ? then adjust as and when
Overall I am pleased as it is a 1st attempt (no bursts) good flavour(not too much kitchen rage) but I would like to improve