Best 2 Black Pudding Blood Sausage Recipes
Black pudding blood sausage is a traditional dish that has been enjoyed for centuries. It is a type of sausage made from pork or beef blood, oatmeal or barley, and spices. Black pudding is a popular breakfast food in many countries, and it can also be enjoyed as a main course or appetizer. If you're looking for a delicious and unique recipe for black pudding blood sausage, you've come to the right place. We've gathered some of the best recipes from around the world, so you're sure to find one that you'll love.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK PUDDING - BLOOD SAUSAGE
Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavorings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Other varieties of blood sausage include blodpølse in Norway and Denmark, boudin noir in France, tongeworst (with added pigs tongues) in the Netherlands, zwarte pens or beuling in Belgium, blóðmör in Iceland, boudin rouge in Creole and Cajun areas of the US, morcela and chouriço de sangue in Portugal, morcilla in Spain and Latin America, krvavica in Eastern Europe, sângerete in Romania, prieta in Chile, rellena or moronga in Mexico, doi in Vietnam, ragati in Nepal, mustamakkara in Finland, verivorst and verikäkk in Estonia and kaszanka in Poland. Seasonings and fillers vary from maker to maker and country to country, but black pepper, cayenne pepper, mace, herbs, and coriander are frequently used flavorings. These are added to the blood, oatmeal and suet/fat mixture, which is used to fill the casings. Posted from an online source in response to a recipe request. It isn't an easily made recipe due to lack of sources for absolutely and pristinely fresh ingredients.
Provided by Molly53
Categories Grains
Time 2h
Yield 1 batch
Number Of Ingredients 9
Steps:
- Pre-heat oven to 160°C/300°F/Gas Mark 2.
- Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
- Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
- Rinse under cool running water.
- To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
- If you spot any holes in the casing at this time, discard or cut the damaged bit off.
- Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
- Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
- Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
- Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
- Bake for 1½ hours.
- Allow to cool.
- Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.
Nutrition Facts : Calories 3597.3, Fat 352, SaturatedFat 194.9, Cholesterol 279.4, Sodium 7133.7, Carbohydrate 83.6, Fiber 10.5, Sugar 15.1, Protein 25.7
BLACK PUDDING - BLOOD SAUSAGE (NO CASINGS)
Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavorings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Other varieties of blood sausage include blodpølse in Norway and Denmark, boudin noir in France, tongeworst (with added pigs tongues) in the Netherlands, zwarte pens or beuling in Belgium, blóðmör in Iceland, boudin rouge in Creole and Cajun areas of the US, morcela and chouriço de sangue in Portugal, morcilla in Spain and Latin America, krvavica in Eastern Europe, sângerete in Romania, prieta in Chile, rellena or moronga in Mexico, doi in Vietnam, ragati in Nepal, mustamakkara in Finland, verivorst and verikäkk in Estonia and kaszanka in Poland. Seasonings and fillers vary from maker to maker and country to country, but black pepper, cayenne pepper, mace, herbs, and coriander are frequently used flavorings. These are added to the blood, oatmeal and suet/fat mixture, which is used to fill the casings. Posted from an online source in response to a recipe request. It isn't an easily made recipe due to lack of sources for absolutely and pristinely fresh ingredients.
Provided by Molly53
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
- Have the blood ready in a large bowl, and pour the warm milk and bread into it.
- Stir in the cooked barley.
- Grate the beef suet into the mixture and stir it up with the oatmeal.
- Season with the salt, pepper and mint.
- Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
- Bake at 350F for about an hour or until the pudding is well cooked through.
- Keep in the refrigerator.
- When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.
Tips:
- Choose high-quality ingredients: Use fresh, high-quality blood, pork fat, and oatmeal to ensure the best flavor and texture.
- Season the mixture well: Be generous with the seasonings, as they will add depth and flavor to the black pudding.
- Cook the mixture slowly and evenly: This will help to prevent the black pudding from becoming tough or rubbery.
- Let the black pudding cool completely before slicing and serving: This will help it to hold its shape and make it easier to slice.
Conclusion:
Black pudding is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you fry it, grill it, or bake it, black pudding is sure to please. So next time you're looking for a new and exciting dish to try, give black pudding a try - you won't be disappointed!
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