HELP black pudding mix

[Ian]

Hi

I have just received my first black pudding mix and decided to make half the quantity as suggested elsewhere in the forum.

I used 500gm Mix
850 ml of water
and 300 back fat

The mixture was left to rest for 30 mins but was still liquid, I added more mix gradually up to 750 gm letting it rest and it still remains liquid. I read in the forum the mix should be like a sausage mix can anyone advise.

Thanks in advance

Ian

[Paul Kribs]

Ian

I have made a couple of batches of the black pudding mix. The first one I left for about 45 mins and it carried on absorbing the liquid. The result being a 'loose' sausage mix. The second time I left it for 30 mins and it came out looser, but still manageable. I put it in my 3kg stuffer and still had time to move the piston in before any mix leaked out, had to be a bit quick though.

Did you have any trouble with the cooking? any skins bursting?

I have learned by my mistakes that the water needs to be less than simmering, plenty of water and don't put too many puddings in. I found the ones in the bottom of the pan split their skins, probably because they were touching the bottom of the pan and were getting direct heat.

Regards, Paul Kribs

[aris]

Just put the puddings in a pan of water into the oven at about 180C - they will not burst.

[Ian]

Hi

I had a phone call from Franco at Sausage maker, he told me that the mix should be liquid, I ladled the mixture into hog casings using the small sausage filler from my mincer allowing plenty of room for expansion filling about a 6-7 inch length of casing then steamed for 45 mins.

The casings split but I think adding more mix to try and thicken in the beginning could be the cause the cooked pudding was also stodgy again possibly due to the extra mix.

I have adjusted the mix back to the stated quantities for the recipe and will have another try both in the oven and steaming.

I have to say that although stodgy the flavour was great and the first of the puddings was eaten whilst still warm and my wife described it as " moreish " which I have to agree with.

Will post the results of the rest of the mix later.

Regards

Ian

[Ian]

I have boiled, steamed and oven basted the puddings, only one of the steamed ones split, in fact it exploded in the steamer. In all cases it seems as if the mix is falling out of suspension and the pudding is hard, stodgie and chewy on one side and loose on the other. the puddings in all cases have been cooked for 45 mins

Any advice or suggestions.

Regards

Ian

[Paul Kribs]

Ian

In that situation, I would measure out the liquid but only use about 75% of it initially and aim for a sloppy mix (soft mortar) rather than a liquid one. I would leave for about 20 minutes to see what has been absorbed before adding more water. Most recipes are open to manipulation if required.

With regard to the cooking, are the puddings floating with some of it proud of the water? I keep them below the level by using a small metal sieve from a steamer set. Careful turning would achieve the same result.

Also, the mix expands whilst cooking so leave some room in the casings for this to happen.

Regards, Paul Kribs

[Ian]

Hi Paul

Many thanks for that information I have binned the first lot and will have another go fingers crossed I will post the verdict later.

Cheers

Ian

[Paul Kribs]

Ian

I wouldn't have binned them, would have microwaved them and see if they firmed up then finely chopped and added to a sausage mix as part of a Lancashire sausage. Nothing ventured nothing gained.

Hope you have better fortune with the next batch.

Regards, Paul Kribs

[Ian]

Hi Paul

Rescued them I had placed them inside a carrier bag so no problems, the second batch I only used 100gms of the mix and as you said added water gradually to give a mortar like mix these cooked evenly but are a bit cardboardy I will experiment with the water/mix ratio.

One bit of usefull kit I made was to chop the top of a lemonade bottle and fit the hog skin over the neck then inverted it into the lemonade bottle, the mix was then simply poured into the funnel filling the skin and once finished with disposed of. No fuss and no mess to clean up.

Many thanks for your guidence it has been much appreciated and I will let you know how the microwaving goes.

Regards

Ian

[Paul Kribs]

No problem Ian

It's all a case of learning, we all learn off one another.
Another thing I do is use only half the recommended fat and put it frozen through a hand mincer and hand mix it into the mix. It's all down to personal taste.

Regards, Paul Kribs

[Ian]

Hi

Ok tried to microwave the first batch with no success so de-skinned them and put the whole lot through the mincer I took out a portion as a pattie and fried it off as if testing a sausage batch it all came good, good consistency and good flavour so thoughts now are to fill this mix into casings and fry.

So its home cured bacon home made sausages and black pudding for breakfast.

Cheers

Ian

[Paul Kribs]

Ian

For a Lancashire sausage you should use the chopped black pudding to add to a traditional pork sausage mix, as if you were making an ordinary sausage but with added black pudding pieces in.

Regards, Paul Kribs