Smoked black pudding(blood sausage)?

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Original poster
Mar 11, 2024
I made black pudding9blood sausage) a few times using different recipes. I never made it in a casing always in a tray/terrine and baked. I was wondering if I made it in the hog casing and poached it could I give it a light warmish smoke afterwards ? Did any of you guy do anything similar?
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The only time I had it it was in casings, not sure if it was smoked though, dont see why you couldn't follow your was years ago so I really dont remember. I do remember it was better than I thought it would be.
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Thanks Smokerjim I think I will give it a go one of these days is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.