by jenny_haddow » Fri Jun 02, 2006 9:05 am
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