Black Pudding - Update

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Black Pudding - Update

Postby Spuddy » Sun Aug 08, 2004 9:47 am

I made some yesterday using Franco's Black Pudding mix.
The results are actually very good. Good flavour and seasoning without being too strong. Texture is nice and smooth, not grainy like you often get with some dried blood based ones. The smoothness is interrupted only by the barley, onion flecks and whatever backfat you choose to add. I made a few without fat at all on Franco's suggestion and they are good too (and being practically fat free would be ideal for anyone on low fat diets or just don't like seeing pieces of fat).
I have also hung a few in the smoker. I have no idea how these are going to turn out as I've never tried smoking them before but I'll let you know how they turn out.

In summary: Highly recommended. Excellent flavour. However if you like a very strong flavour then you may need to add a few more spices.
User avatar
Spuddy
Site Admin
 
Posts: 1306
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby Fatman » Sun Aug 08, 2004 11:22 am

Spuddy

What casings did you use? or reccomend?

Fatman
Fatman
Registered Member
 
Posts: 281
Joined: Sun Aug 01, 2004 12:12 pm
Location: Herefordshire

Postby Spuddy » Sun Aug 08, 2004 12:16 pm

I used Hog casings. They turned out like traditional black pudding rings.
I'm going to try using beef middles next time for bigger slices.
User avatar
Spuddy
Site Admin
 
Posts: 1306
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby Shaun » Tue Oct 05, 2004 9:57 am

Spuddy
How did the smoked black pudding turn out :?:

Shaun
Shaun
Registered Member
 
Posts: 173
Joined: Fri Jul 30, 2004 9:36 am
Location: South Yorkshire

Postby Spuddy » Wed Oct 06, 2004 3:50 pm

Bloody fantastic, I have no idea why you don't see them in the shops.
Not everyone who has tried them agrees with me though so it may be a matter of taste.
Personally I prefer the smoked ones over unsmoked now.
User avatar
Spuddy
Site Admin
 
Posts: 1306
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby Shaun » Thu Oct 14, 2004 12:35 pm

Anyone who has not tried the black pudding mix yet ,I advise you to do so the results where perfect much better than shop brought.
The only problem I had was that some of the skins burst when boiling them. I also used hog casings and can only put it down to over filling and not allowing for expansion, but this did not effect the taste what so ever.

Franco
Any chance of a smaller size bag so people can give it a try?

Spuddy
When you smoked yours did you hot or cold smoke them? as i'm going to have a play at the weekend.

Franco
Have you or do you think you Could use callogen cases for black pudding or would they spoil in the boiling process?

Shaun
Shaun
Registered Member
 
Posts: 173
Joined: Fri Jul 30, 2004 9:36 am
Location: South Yorkshire

Postby Spuddy » Thu Oct 14, 2004 3:38 pm

@ Shaun

I poached them first then cold smoked them when they had cooled.

You might be able to hot smoke them seeing as they're cooked anyway but watch they don't dry out too much.

Your problems with bursting may be down to the fact that you boiled them.
The water should not boil but be kept at a steady 80 degrees C (or as close as you can). Best get a pan thermometer as you'll find it useful for other poached sausages such as boudins, franks, mortadella etc.
User avatar
Spuddy
Site Admin
 
Posts: 1306
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby Shaun » Fri Oct 15, 2004 7:16 pm

Spuddy
Cheers for that, got to get out of the habbit of using guess work, Yet more gadgets for my wife to moan about :D. Anyone know where the best place to get a decent thermomitor and also acurate scales from :?:
Shaun
Registered Member
 
Posts: 173
Joined: Fri Jul 30, 2004 9:36 am
Location: South Yorkshire

Postby Oddley » Fri Oct 15, 2004 8:13 pm

Shaun I have just bought scales from Argos they are supposed to be accurate to 1 gram

Salter Microtonic Add 'n' Weigh Electronic Scale.

Argos Click here

For an Insersion thermometer goto the link below and signup for the catologue because they have more choice in the catologue.

Insertion Thermometer click here

These are a next day delivery catering company I have used.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused


Return to Equipment & Supplies

Who is online

Users browsing this forum: No registered users and 2 guests