Basic Black Pudding
2 litres of pig's blood
500g flare fat or cooked head meat
150g diced back fat is the best ingredient for
a British style black pudding (optional)
100g pearl barley or crushed oats
Salt and pepper
45mm ox casings approx 1 metre per 2 litre mix
4 tbsp white pepper
1 tsp ginger
1 tsp nutmeg
? tsp ground cloves
Or equal parts of:
Ginger or cinnamon
1 Melt the flare fat and soften the onions without browning them, then put them through a blender and return to the fat.
2 Add the salt, pepper, spices, and any other flavourings and/or pieces of diced back fat.
3 Whilst ensuring you never bring the mix to the boil, add the blood via a sieve to take out any last-minute lumps that may have formed.
4 Turn off the heat and fold all your ingredients together.
5 Fill the ox casings with a ladle and plastic funnel.
6 Let the filled skins rest in a wire basket or metal colander whilst you bring a large pan of water to the boil.
7 Once the water is boiling reduce the heat to 80?C add the puddings and cook for 20-30 minutes, pricking any that float to the surface with a needle.