blackpudding sausages

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blackpudding sausages

Postby Rob Couchman » Wed Jul 26, 2006 10:02 am

Hi guys
I notice someone had mentioned sausages with black pudding in them, any one got any receipies for this.
Many thanks, rob
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Postby sausagemaker » Wed Jul 26, 2006 4:28 pm

Hi

All you need to do is to make up any of the pork sausage recipes posted on this site & add diced black pudding on the final mix before stuffing into the casing.
Try about 20% Black pudding.
If your really adventurous then you could make your own black pudding also.
Franco does mixes for these as well as pork sausage.
Good luck & keep us posted of your results

Regards
Sausagemaker
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Postby Wohoki » Wed Jul 26, 2006 5:32 pm

Freezing the BP before choping and stuffing helps it hold a good shape as it goes into the skin.
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Postby Rob Couchman » Fri Jul 28, 2006 11:10 am

Hi Guys
Firstly many thanks sausagemaker for the 20% blackpudding advice, I used an Italian mix with it, a realy good morish taste altogether.
Just to let people know I spoke to the organisation regarding the mix of blackpudding and raw pork and they stated that it should be fine as long as they`re kept chilled and eaten within 24hrs.
Many thanks, rob
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Posts: 18
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Location: Neath S Wales


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