Black Pudding Mix

[GrAsUK]

Hi All,

I have some of the Black pudding Mix but cannot find the instructions. Let anyone please let me know how much mix to water.

Thanks

[Paul Kribs]

GrAsUK

1kg of Black Pudding mix 1.72kg Water and 600g of Diced Back Fat. Let stand for 30 mins, then stuff into casings and tie off.

The most crucial part is the cooking, it shouldn't pass 80C, just below a simmer, for about 45 mins. If you cook them too hot they will split. Once cooked cool them uner running cold water and then hang them in the fridge to dry a bit.

Regards, Paul Kribs

[GrAsUK]

Many thanks for that I have just made a batch and they in the oven now!

I have made some with some chorizo in them for a change as well.

Many thanks

[GrAsUK]

Well they look really good and doing them in oven none split or burst.

Any ideas why when I fry cook them the ox runner skin really shrinks and all of the B P oozes out?

[aris]

I assume you cooked them in a Bain Marie in the oven?

Post some pictures if you can.

[Paul Kribs]

GrAsUK

The same problem occurs even with hog skins, the heat makes the skins contract drastically. I generally don't fry them but heat them under a grill after slicing, but prior to cooking I remove the skin. They hold their shape well whilst cooking.

Regards, Paul Kribs

[GrAsUK]

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