How Its Made: Black Pudding. How To Make Black Pudding/Blood Sausage. #SRP #Blackpudding

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.

Boil 400 grams of pearl barley until tender.

Boil 400 grams of groats until tender but not completely soft.

Finely dice 3 large onions, using about 2 for the mixture.

Cut pork back fat into small cubes, about the size of a pea.

Blanch the pork back fat in boiling salted water for a couple of minutes to tighten and whiten it.

Render some of the pork fat in a pan and sweat the onions until soft without coloring them.

Mix the spices: 20 grams of salt, 10 grams of dried sage, 10 grams of white pepper, 10 grams of dried mace, and 10 grams of ground coriander in a container and shake to combine.

Add the rendered pork fat and cooked groats to the pan with the onions and mix well.

Add 400 grams of fresh pig's blood to the mixture and stir until combined.

Fill the sausage casings with the mixture, ensuring not to overfill them to prevent bursting.

Tie off the ends of the casings with string, separating them into individual sausages.

Cook the sausages in a water bath at a constant temperature of 180 degrees Fahrenheit, avoiding boiling to prevent splitting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens