Franco's Traditional Black Pudding/Blood Sausage

pig's blood

🥗Healthier: beef blood

💰Cheaper: pork broth

Beef blood is leaner, while pork broth offers a similar flavor base.

oatmeal

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is often less expensive.

Welcome to the urban butchery kitchen.

Explain the tools and ingredients for making black pudding.

Show the traditional mixing bowl and ice cold water.

Introduce hog casings that need to be washed.

Remove the hog casings from the sleeve carefully to avoid ripping.

Rinse the hog casings in fresh cold water to remove salt.

Run water through the casings to ensure no salt residue remains inside.

Prepare the black pudding mix which includes dried blood, barley, mixed herbs, and oats.

Add the black pudding mix into a large mixing bowl.

Gradually add cold water to the mix, aiming for a coarse consistency.

Mix thoroughly with a fork to combine the ingredients.

Discuss the historical method of using fresh pig's blood and anticoagulant.

Adjust the consistency of the mixture by adding more water as needed.

Prepare to fill the hog casings with the black pudding mixture using a sausage stuffer.

Wet the nozzle of the sausage stuffer before attaching the hog casing.

Place the hog casing onto the nozzle of the stuffer and ensure it's secure.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens