Smokin Monkey Posted August 18, 2017 Share Posted August 18, 2017 Black Pudding Battenberg Ingridients 1 Black Pudding (I used Bury Black Pudding) 500g Sausage Meat 750g Streaky Bacon 2 Tbs Mixed Herbs Salt & Pepper Directions Season the sausage meat with Salt & Pepper and add the Mixed Herbs. Remove outer casing of the Black Pudding, and cut long ways into four segments. Using the Streaky Bacon, make a Basket weave. Devide the Sausage Meat into two. Roll both into a sausage shape. Lay one roll of Sausage Meat on the weave, lay a segment of Black Pudding next to it. Place another segment of Black Pudding on top of the Sausage Meat, and Sausage Meat on top of the first layer of Black Pudding to form a chequered pattern. Roll the basket weave of bacon around the Battenberg, make in sure it's tight. Wrap in Cling film tightly and allow to sit in the fridge for a minimum of 2 hours to firm. Set smoker up for indirect cooking, using your favorite wood to 120'C Cook Battenberg for approx 4 hours or until IT is 76'C. Bury Black Pudding Sausage Meat Seasoned Sausage Meat Two segments of Black Pudding & Two Sausage Meat Bacon Weave First layer of Black Pudding & Bacon Second layer of Black Pudding & Bacon In The smoker Cooking Finished Cooking, notice the Battenberg effect. Back to The Smokin Monkey Cook Book. 1 Quote Link to comment Share on other sites More sharing options...
Marcus Posted September 10, 2017 Share Posted September 10, 2017 How did you like it mate? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 10, 2017 Author Share Posted September 10, 2017 It was great, Black Pudding is one of my favorites, and I do make my own. Made this for the Smokers Weekend in July. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 11, 2017 Share Posted September 11, 2017 I tried this at the Smokers Weekend and have to say it was delicious!! Quote Link to comment Share on other sites More sharing options...
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