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
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Liliana Aduloju
[email protected]This is the best black pudding recipe I've ever tried. It's so easy to make, and the pudding is always delicious. I highly recommend this recipe to anyone who loves black pudding.
Kamranskami Kami
[email protected]I love this black pudding recipe. It's so easy to make, and the pudding always turns out perfect. I've served it with a variety of sides, and it's always a hit.
Theophilus Agyemang Prempeh
[email protected]This black pudding recipe is a great way to use up leftover blood and oats. It's a bit time-consuming to make, but it's worth the effort. The pudding is rich and flavorful, with a slightly crispy exterior and a soft, creamy interior.
Mzophilayo jafta
[email protected]I've never been a big fan of black pudding, but I decided to try this recipe anyway. I'm so glad I did! The pudding was actually quite delicious. It had a rich, savory flavor that I really enjoyed. I served it with mashed potatoes and roasted vegetab
Apurbo Sarker
[email protected]I'm always looking for new and interesting recipes to try, and this black pudding recipe definitely caught my eye. It's a bit different from the traditional recipes I'm used to, but it's still delicious. I served it with eggs and toast, and it was a
Helen Govender
[email protected]I was looking for a black pudding recipe that was easy to follow and didn't require a lot of ingredients. This recipe fit the bill perfectly. The pudding turned out great, and I'm so glad I tried it.
md asaduzzaman
[email protected]This black pudding recipe is a must-try for any fan of traditional British cuisine. It's easy to make, and the pudding is always delicious. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.
Chilufya Kangwa
[email protected]I've been making black pudding for years, and this is the best recipe I've ever used. The pudding is always perfect, and it's so easy to make. I highly recommend this recipe to anyone who loves black pudding.
Enock Msutfu
[email protected]This black pudding recipe is a great way to use up leftover blood. It's easy to make, and the pudding is always delicious. I've served it with a variety of sides, and it's always a hit.
pyar ali
[email protected]I'm not a big fan of black pudding, but I tried this recipe and was pleasantly surprised. The pudding was actually quite delicious! It had a rich, savory flavor that I really enjoyed. I served it with mashed potatoes and roasted vegetables, and it wa
Barbara Brown
[email protected]This is the best black pudding recipe I've ever tried. It's so easy to make, and the pudding is always perfect. I've made it several times now, and it's always a hit with my family and friends.
Karabo Dlamini
[email protected]I love the flavor of black pudding, but I've never made it myself before. This recipe made it easy! The pudding turned out great, and I'm so glad I tried it.
Najifa Jerin Rodela
[email protected]This black pudding recipe is a keeper! It's easy to make, and the pudding is always delicious. I've served it with a variety of sides, and it's always a hit. Thanks for sharing this recipe!
Aj Sili
[email protected]I was a bit hesitant to try this recipe, but I'm glad I did. The black pudding was surprisingly delicious! It had a rich, earthy flavor that I really enjoyed. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.
Paul Stoeklen
[email protected]This is a great recipe for black pudding. It's easy to follow, and the pudding turns out perfect every time. I've made it several times now, and it's always a hit with my family and friends.
Stacy keyes
[email protected]I love black pudding, and this recipe is one of the best I've tried. The pudding was rich and flavorful, with a perfect texture. I served it with roasted potatoes and vegetables, and it was a perfect meal.
King Kel
[email protected]This was my first time making black pudding, and it turned out great! I followed the recipe exactly, and the pudding was perfect. It was a bit challenging to find all of the ingredients, but it was worth the effort. I served it with eggs and toast, a
Mahi Bepary
[email protected]I've never had black pudding before, but I was intrigued by this recipe. I'm glad I tried it! The pudding was delicious, with a complex flavor that I can't quite describe. It was a bit like a sausage, but with a more subtle flavor. I served it with a
haley threagill
[email protected]Fantastic recipe! The black pudding turned out perfect. I used beef blood and pork fat, and the flavor was amazing. I will definitely be making this again.
Rayene Jendoubi
[email protected]This black pudding recipe is a great way to use up leftover blood and oats. It's a bit time-consuming to make, but it's worth the effort. The pudding is rich and flavorful, with a slightly crispy exterior and a soft, creamy interior. I served it with