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Hi

Just received my first batch of black pudding mix. No instructions as to how to use it. I could take a stab at it, but would be grateful if someone would post me a step by step recipe.

Thanks in advance

Cheers

Jen

Questions like this seem to come up all the time. How about including some instructions with your mixes Franco?

Jen

There is some discussion and the procedure on this thread
http://forum.sausagemaking.org/viewtopic.php?t=1060&highlight=black+pudding+recipe

and
http://forum.sausagemaking.org/viewtopic.php?t=1269&highlight=black+pudding+recipe

Those threads should guide you through OK.

Regards, Paul Kribs

Got it,

Thanks Paul

Jen

OK. I've made the black puddings, nice ring shape, they have held together in the cooking (Iwas fussy with the temperature) no bursts and done in hogs casings. The water took on the colour of dried blood so I am concerned that the contents and flavour may have been degraded. Is it normal for the water to go reddy brown during cooking?

Jen

Here they are still steaming. I ran them under the cold tap to rinse them, and the water had clarified a lot, although it was still brownish. I'll try one on Saturday for lunch/breakfast. I used about 400g of mix and 230ml of fat, I added water to suit until I got a sticky paste. First time I've used the upright stuffer, fantastic.




Jen

that should read 230grams of fat not mls! I'm still pints, pounds and ounces at heart!

How did they taste Jen.....

I was disappointed in mine as they seemed to eat a bit gritty and there did not seem to be as lot of flavour.

I carried out the recipe to the "T"...........and simmered them for the required time at 80C then cooled them.

But fried or micro'd they were the same even several days after.

Franco said he had a new recipe in that he was going to send for me to try
but I am still poised with me pan.......

I must admit I am not a avid fan as I have only purchased them a couple of times and cannot claim to be a regular eater.


/

I've just cut a couple of slices and given them a quick fry. The taste is fine, a nice black pudding taste, not gritty, but quite dense in texture. I'm used to softer and more succulent variety. Perhaps I need to adjust the water content, but then how do you get the resulting slurry into the casings, funnel and jug? Also, because they are in hogs casings and therefore quite thin for a black pud, perhaps the simmering time should be cut, I noticed they firmed up very quickly when I put them in the water. I have a feeling that a 45 minute simmer may have been to long for these. They look like the real article when cut, and as I said I cant fault the taste, but I'm saying this with all the authority of someone who seldom ventures further north than Peterborough. I've never eaten the pukka northern speciality, and my efforts are almost certainly a pale imitation. I shall persevere though.

Jen

These are pretty good:

http://www.buryblackpuddings.co.uk/cata ... 9c6b5e3b7b

since we fell out with the father-in-law I've had to buy them in.

I have some of the mix to try, I'll report on my experiments (I will be making boudin noir rather than trad BP, but I'll post anyway.)

That is a darned good idea Wohoki, I've got a couple of recipes for Boudin Noir, I'll do that next.

Thanks for the link by the way

Jen

Grated apple instead of the fat, and a good glug of calvados. Mmmmmm.


(Actually, two good glugs of calvados, one for the sausage, one for me )

Strangely enough I find it quite difficult to cook unless I have a glass of vino collapso to hand!

Any excuse!

Or no excuse

Boudin Noir sounds interesting, I'm the only one who likes black pudding here, if I can call it something else maybe I can get some converts.