The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: tizaala on September 11, 2011, 03:26:07 pm
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Does anyone have a recipe for home made black pudding please.
As we are about to kill our first pigs ourselves, borrowed stungun from neighbour and collected all the equipment needed for a DIY slaughtering session. got the sausage mincer/maker , got the casings and bacon salt, pearl barley to hand , just need to know what herbs and seasonings to use, where do you get Penny Royal etc.
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Jeez, you're brave. And no, sorry.
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Hi - we made black pudding for the first time about a month ago. Looked at several recipes (Hugh Fernley Whittingstall). We used pearl barley (cooked for 40 minutes beforehand), chopped up pig back fat into quarter inch dice, mace powder, salt, pepper (lots of) sweated off onions oatmeal, brandy, brown sugar. Recipes probably on line - try google. Bring large pan of water to the boil and just keep it at a simmer. Next pipe the blood into the skins and then tie off tightly at a length you want the sausage to be. You will need to make two ties about half inch apart and then when you have cooled the sausages you can cut in between them. We did about 6 at a time. Keep them in a line because if you cut them off at this stage the blood runs out!. Drop into the water gently - do not boil as skins will break and you will have a mess. Cook for about 5 minutes and check if done by gently piercing the skins with a cocktail stick - if it bleeds leave cooking longer. Do not do too many at a time. When cooked place in cold water until cool and then drain. Do not cut strings until absolutely cold. Recipe - 2ltrs fresh pigs blood, 50gms salt, 1 teaspoon brown sugar, 1 tsp black pepper, tbls brandy or rum, 100mil milk, 500gms pearl barley, 500gms oatmeal, 1kilo pork back fat, 1 kilo onions, 500mil double cream. Sorry this is wrong way round but OH just found Hugh's recipe. We did double up on the black pepper as we like things spicy! If I have not explained this very well - drop me a pm. It took both of us a while but was well worth it - French black pudding is horrible - too bland. We will certainly do another batch. We used the largeish sausage skins but you can get the very big casings if you prefer - obviously they will take more cooking. Best of luck you will not regret it. Might be worth making a few and then checking for taste, spices etc.
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Many thanks Rich & Jan, Looks about right for a first off, can't wait to try it out.
Rosemary.....to give you some idea how brave I am ......I got married twice !
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Rosemary.....to give you some idea how brave I am ......I got married twice !
Me too, but I'm not brave enough to kill a pig ;D
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You would if it looked like your ex.....
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You would if it looked like your ex.....
;D ;D
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Rich & Jan many thanks for your help, yesterday (Sat) went along to the midland game fair and found a sausage makers suply stand, got the ox casings. Killed the pig at 2pm today and by 3:30pm I had these beauties hanging up to dry. Not a bad first effort.
Rosemary , the pig now looks a lot better than the ex ever did.
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it would not always be that way
there must have been something there for the initial atraction :farmer:
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It certainly wasn't money!
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Well done - I think we will use the ox casings next time - bit quicker than fiddling with normal (large) sausage casings. Bigger and better so they say - but congratulations for trying - obviously you will vary the recipe to your taste as you go on.
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Our butcher makes a roast black pudding. From the shape I think he makes it in loaf tins. It knocks boiled black puddings into a cocked hat.
Has anyone ever tried making one?
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Presumably you grease of line a bread/cake tin and tip the mixture in. Mixture same as for the boudans - nothing extra? Temperature in oven? maybe 140/160 and check periodically to see if done. Anyone have any thoughts on how to make this - sound interesting. Would like to give it a go next time we have some blood.
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I presume that you would have to cover with tin foil to stop it drying out on top while cooking.
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Looks fantastic, great effort.
Have you got any more photos? Do you mind if I put this recipe in our recipe database (http://www.accidentalsmallholder.net/food/recipes/) with the photo(s)?
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I don't know why , but all my photos come out about 3.5 meg. have a hell of a job resizing to upload here.
anyway , had to use Picknick to get this down a bit, feel free to use it Dan. also my first sausages
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Rich & Jan , don't use the ox casings for sausages, they are far too tough and you end up skinning them after cooking.... learned by experience.
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Now I am sooooo hungry they look fabulous