English Black Pudding Recipe

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Ingredients:

Serving

Directions:

Bring a large stewpot 3/4 full of water almost to a boil
Pour the blood into a deep bowl
Add 1 tsp salt, stirring constantly
Strain with a seive
Add milk, mix well
Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well
Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require. Do not overstuff or the sausages will burst when cooked
Cut each sausage leaving a length of skin on each end in order to tie them off
Put the finished sausages in the water for a few minutes
Prick each sausage with a cooking fork and turn them in the water
Cook gently for about 2 hours
Remove from pot and hang to let cool
When cool, slice and fry
In Northumberland, Black Puddings used to be sent out as presents at Martinmas.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267.33 Kcal (1119 kJ)
Calories from fat	217.17 Kcal
		% Daily Value*
Total Fat	24.13g	37%
Cholesterol	55.42mg	18%
Sodium	108.17mg	5%
Potassium	65.59mg	1%
Total Carbs	2.7g	1%
Sugars	1.55g	6%
Dietary Fiber	0.3g	1%
Protein	9.85g	20%
Vitamin C	0.9mg	1%
Calcium	27.2mg	3%

Amount Per 100 g
Calories	294.07 Kcal (1231 kJ)
Calories from fat	238.89 Kcal
		% Daily Value*
Total Fat	26.54g	37%
Cholesterol	60.96mg	18%
Sodium	118.98mg	5%
Potassium	72.15mg	1%
Total Carbs	2.97g	1%
Sugars	1.71g	6%
Dietary Fiber	0.33g	1%
Protein	10.84g	20%
Vitamin C	1mg	1%
Calcium	29.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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