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Black Pudding


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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.

 

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Boiling the Back Fat

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Mixing in Oats, Onions and Barley

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Rehydrating the Dried Blood

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Blood added to the pot

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Spice mix

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Drop of brandy

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Stuffed in to the casings

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