Black Pudding Recipe. Home Production of Quality Meats and 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 meat shop and introduction to the series.

Introduction to the black pudding recipe from the book 'Home Production of Quality Meats and Sausage'.

Gather ingredients: 1 kg pork blood, 500 g diced back fat, 500 g cooked barley, onions, and a spice mixture (mace, black pepper, coriander, salt).

Break up coagulated pork blood into smaller chunks.

Mix pork blood with diced back fat, cooked barley, chopped onions, and spice mixture.

Stuff the mixture into 38-40 mm hog casings using a sausage stuffer.

Tie knots at the ends of the casings to prevent leakage.

Preheat water for poaching the sausages, ensuring it doesn't boil to avoid bursting the sausages.

Carefully place the sausages into the preheated water for poaching.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens