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.
Topic: bLACK PUDDING (Read 12211 times)
