Home made black pudding - too moist at first, now just right

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Home made black pudding - too moist at first, now just right

Postby benwilder » Tue Feb 11, 2020 9:28 am

Hi all,

After a number of unsuccessful attempts to make black pudding, I succeeded last weekend. Delicious! Thanks to some useful nuggets of information on this forum and elsewhere. I thought I'd post my results/recipe.

In short, my first attempts were too moist, as I was soaking oats overnight and not draining the pearl barley well enough. I also rehydrated the pig's blood with too much water. You live you learn!

Now to look at other blood sausages from around the world to try next, as I have a lot of dried blood left! Any suggestions on peoples favourites very welcome!

Link here: https://www.dinnerdinnerfatman.com/blog/home-made-black-pudding-recipe

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Re: Home made black pudding - too moist at first, now just r

Postby jenny_haddow » Tue Feb 11, 2020 6:33 pm

Morcilla and boudin noir spring to mind. I’ve made both in the past, both good.

Jen
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Re: Home made black pudding - too moist at first, now just r

Postby wheels » Tue Feb 11, 2020 7:28 pm

Great Job

Phil
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Re: Home made black pudding - too moist at first, now just r

Postby NCPaul » Wed Feb 12, 2020 11:33 am

Lots of good Spanish options for you. Good work. :D
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Re: Home made black pudding - too moist at first, now just r

Postby ComradeQ » Sat Feb 15, 2020 4:49 pm

Looks great! You did a good job on that batch, making me hungry for some black pudding. Can you send some round to have with my late late (almost afternoon) breakfast?
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Re: Home made black pudding - too moist at first, now just r

Postby yotmon » Mon Apr 27, 2020 12:46 pm

Have u tried adding Allspice to your black puddings, it has a natural affinity with them.
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Re: Home made black pudding - too moist at first, now just r

Postby benwilder » Tue Jun 16, 2020 7:37 am

Sorry for the late reply, I did Yotmon, thank you - really works well!
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