[WinslowPorker]

Ok my fellow smallholders, having established that i am going to do my own sausages (thanks JulieS) i have had another 'brainwave' can i make my own black pudding? i have already sourced a local abbatoir (well 40 miles away being the closest) so do i talk to them about retaining the blood? and how long does it last because the pigs will be slaughtered on a Friday and then not delivered until the Tuesday.

Also i remember watching Thomasina Myers on her spanish food tour with a bunch of spanish housewives who were making blood sausages and they have to get their hands in the bucket and keep it moving so it didnt clot.

I think most or the people who have seen my posts get the undersatnding that my stomach is teh most important part of this save only the desire to try and use every possible piece of the pig that is yielded, and black pudding, poached egg (occasionally a goose one) & tomatoes on toast. on no here comes the dribble.

any tips/ previous experience would be great. looking forward to a sunny weekend with my piggies

[shetlandpaul]

good luck getting fresh blood.