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Black Pudding (Blood Sausage)

smokin monkey

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Black Pudding

500 grams Pearl Barley
500 grams Oats
500 grams Pork Back Fat
250 grams Dried Pigs Blood
3 Onions
1 1/2 liters Water
295 ml Brandy
Spice Blend
20 grams Salt
10 grams Ground Coriander
10 grams Dried Sage
10 grams Mace
20 grams White Pepper


Soak Oats over night.

Chop Back Fat into 10mm dice. Then place in a pan of hot water and boil for 1 -2 minutes to fix the white colour.


Heat big pan and and 12 pieces of fat.

Add chopped onions, sweat, but do not


Add remaining Fat, Pearl Barley and Oats.


Mix Dried Blood with the Water.


Add mixture to pot and simmer for 15 minutes.


Mix all ingredients for spice mix, add to pan.


Add a splash of Brandy.


Allow to cool.

Stuff Hog Casings or Synthetic Black Pudding Casing.


Heat Sous Vide to 82'C or 180'F. Can use a pan of hot water.

Cook Black Pudding for 20-25 minutes.

Finished Pudding

Back to The Smokin monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
 
Last edited:

crazymoon

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SM, That sausage looks tasty, I've never had or tried to make blood sausage .
 

worktogthr

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Wow, that looks beautiful. Only had blood sausage once in my life in Greece and I loved it. My wife gagged at the thought of it haha. Yours looks a lot like it texturally . points!
 

disco

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My Dad was big on blood sausage. Points for the memory and the recipe.

Disco
 

chef jimmyj

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I would tear that up but I would be the only one eating. Most of my family does not share my taste for the unusual...JJ
 
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