Best 3 Black Pudding Blood Sausage No Casings Recipes
Black pudding, also known as blood sausage, is a traditional dish made from pork blood, oatmeal, and spices. It has a rich, savory flavor and a crumbly texture. Black pudding is a popular breakfast food in the United Kingdom, Ireland, and other parts of Europe. It can be fried, grilled, or baked, and is often served with eggs, bacon, and toast. If you're looking for a hearty and flavorful breakfast, black pudding is a great option. It's also a good source of iron and protein. In this article, you'll find three different recipes for black pudding: a traditional recipe, a vegetarian recipe, and a gluten-free recipe. So, whether you're a meat-eater, vegetarian, or gluten-free, you're sure to find a recipe that you'll love.
Let's cook with our recipes!
BLACK PUDDING
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
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.
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
Tips:
- When selecting black pudding, choose one that is firm and has a dark red color. Avoid any puddings that are soft or have a grayish tint.
- Before cooking, prick the black pudding all over with a fork. This will help to prevent it from bursting.
- Black pudding can be cooked in a variety of ways, including grilling, frying, or baking. However, the most traditional method is to boil it.
- To boil black pudding, place it in a large pot of boiling water and cook for 10-15 minutes, or until it is heated through.
- Once the black pudding is cooked, it can be served immediately or allowed to cool and then sliced and served cold.
- Black pudding can be enjoyed on its own or with a variety of accompaniments, such as mashed potatoes, roasted vegetables, or eggs.
Conclusion:
Black pudding is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are looking for a traditional British breakfast or a unique and flavorful addition to your next dinner party, black pudding is sure to please. So next time you're at the grocery store, be sure to pick up a package of black pudding and give it a try!
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