Smokin Monkey Posted July 28, 2017 Share Posted July 28, 2017 Black Pudding Ingridients 500 grams Pearl Barley 500 grams Oats 500 grams Pork Back Fat 250 grams Dried Pigs Blood 3 Onions 1 1/2 liters Water 295 ml Brandy Spice Blend 20 grams Salt 10 grams Ground Coriander 10 grams Dried Sage 10 grams Mace 20 grams White Pepper Directions Soak Oats over night. Drain the oats. Chop Back Fat into 10mm dice. Then place in a pan of hot water and boil for 1 -2 minutes to fix the white colour. Heat a Large Deep pan and add 12 pieces of the fat, allow fat to melt. Add the chopped onions and sweat slower, until translucent, do not allow to colour. Mix the Dried Blood with the Water. Add the remaining Onions, oats and Pearl Barley to the pan. Add the Pigs Blood mixture to the pan, stir and simmer for 15 minutes. Add the spice Blend and Brandy to the pan and stir. Allow to cool. Stuff Large Hog Casing or synthetic Casing with the cooled mixture. Heat a large pan of water to approx 82'C (I use Sous Vide) and cook for 20-25 minutes. Plunge into ice water to stop cooking and refrigerate. Boiling the Back Fat Mixing in Oats, Onions and Barley Rehydrating the Dried Blood Blood added to the pot Spice mix Drop of brandy Stuffed in to the casings Back to The Smokin Monkey Cook Book Quote Link to comment Share on other sites More sharing options...
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