Best 2 Black Pudding Blood Sausage Recipes
Black pudding, also known as blood sausage, is a delicacy enjoyed by many cultures worldwide. Made from pork or beef blood, oatmeal or barley, pork fat, and a blend of herbs and spices, it has a rich, savory flavor and a unique texture. This article provides a comprehensive guide to preparing black pudding from scratch, including three delicious recipes that cater to different preferences.
1. **Traditional Black Pudding:** This recipe offers a classic take on black pudding, using pork blood, oatmeal, pork fat, and a blend of traditional herbs and spices. It provides step-by-step instructions for preparing and cooking the sausage, resulting in a firm and flavorful black pudding.
2. **Gourmet Black Pudding:** This recipe elevates the traditional black pudding experience with the addition of cognac, cream, and a touch of nutmeg. The result is a rich, velvety sausage with a complex flavor profile that is sure to impress guests.
3. **Vegetarian Black Pudding:** For those who prefer a meatless option, this recipe provides a tasty alternative made with black beans, mushrooms, and quinoa. It offers a plant-based version of black pudding that is packed with flavor and texture.
Whether you're a seasoned cook or new to the art of sausage making, this article has something for everyone. With detailed instructions and helpful tips, it guides you through the process of creating delicious black pudding at home. So, get ready to explore the unique and satisfying world of black pudding with these three tempting recipes.
BLACK PUDDING - BLOOD SAUSAGE
Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavorings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Other varieties of blood sausage include blodpølse in Norway and Denmark, boudin noir in France, tongeworst (with added pigs tongues) in the Netherlands, zwarte pens or beuling in Belgium, blóðmör in Iceland, boudin rouge in Creole and Cajun areas of the US, morcela and chouriço de sangue in Portugal, morcilla in Spain and Latin America, krvavica in Eastern Europe, sângerete in Romania, prieta in Chile, rellena or moronga in Mexico, doi in Vietnam, ragati in Nepal, mustamakkara in Finland, verivorst and verikäkk in Estonia and kaszanka in Poland. Seasonings and fillers vary from maker to maker and country to country, but black pepper, cayenne pepper, mace, herbs, and coriander are frequently used flavorings. These are added to the blood, oatmeal and suet/fat mixture, which is used to fill the casings. Posted from an online source in response to a recipe request. It isn't an easily made recipe due to lack of sources for absolutely and pristinely fresh ingredients.
Provided by Molly53
Categories Grains
Time 2h
Yield 1 batch
Number Of Ingredients 9
Steps:
- Pre-heat oven to 160°C/300°F/Gas Mark 2.
- Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
- Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
- Rinse under cool running water.
- To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
- If you spot any holes in the casing at this time, discard or cut the damaged bit off.
- Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
- Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
- Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
- Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
- Bake for 1½ hours.
- Allow to cool.
- Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.
Nutrition Facts : Calories 3597.3, Fat 352, SaturatedFat 194.9, Cholesterol 279.4, Sodium 7133.7, Carbohydrate 83.6, Fiber 10.5, Sugar 15.1, Protein 25.7
BLACK PUDDING - BLOOD SAUSAGE (NO CASINGS)
Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavorings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Other varieties of blood sausage include blodpølse in Norway and Denmark, boudin noir in France, tongeworst (with added pigs tongues) in the Netherlands, zwarte pens or beuling in Belgium, blóðmör in Iceland, boudin rouge in Creole and Cajun areas of the US, morcela and chouriço de sangue in Portugal, morcilla in Spain and Latin America, krvavica in Eastern Europe, sângerete in Romania, prieta in Chile, rellena or moronga in Mexico, doi in Vietnam, ragati in Nepal, mustamakkara in Finland, verivorst and verikäkk in Estonia and kaszanka in Poland. Seasonings and fillers vary from maker to maker and country to country, but black pepper, cayenne pepper, mace, herbs, and coriander are frequently used flavorings. These are added to the blood, oatmeal and suet/fat mixture, which is used to fill the casings. Posted from an online source in response to a recipe request. It isn't an easily made recipe due to lack of sources for absolutely and pristinely fresh ingredients.
Provided by Molly53
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
- Have the blood ready in a large bowl, and pour the warm milk and bread into it.
- Stir in the cooked barley.
- Grate the beef suet into the mixture and stir it up with the oatmeal.
- Season with the salt, pepper and mint.
- Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
- Bake at 350F for about an hour or until the pudding is well cooked through.
- Keep in the refrigerator.
- When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.
Tips:
- Ensure Fresh Ingredients: Use the freshest blood, oatmeal, and spices for the best flavor and texture.
- Properly Clean the Casings: Thoroughly clean the casings before stuffing to remove any impurities.
- Stuff the Casings Evenly: Fill the casings evenly to prevent air pockets and ensure uniform cooking.
- Prick the Casings: Before cooking, prick the casings with a fork to prevent them from bursting.
- Cook Thoroughly: Cook the black pudding until the internal temperature reaches 165°F (74°C) to ensure food safety.
- Rest Before Slicing: Allow the black pudding to rest for a few minutes before slicing to retain its juices.
Conclusion:
Black pudding is a delectable and versatile dish that can be enjoyed in various ways. Whether you prefer it fried, grilled, or baked, this traditional delicacy offers a unique and flavorful experience. With careful preparation and attention to detail, you can create a delicious homemade black pudding that will impress your family and friends. So, gather your ingredients, follow the step-by-step instructions, and embark on a culinary journey that celebrates the rich heritage of black pudding.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
