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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 24 |
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Black Pudding has been made and served across the UK and Europe for centuries. Don't let the ingredients put you off. It's a traditional breakfast accompaniment. Ingredients:
1 quart pig, lamb or goose blood |
16 oz milk |
salt and pepper |
1 lb. shredded suet |
2 large onions, minced |
1 oz oatmeal, toasted |
a length of sausage skin to stuff |
Directions:
1. Bring a large stewpot 3/4 full of water almost to a boil
2. Pour the blood into a deep bowl
3. Add 1 tsp salt, stirring constantly
4. Strain with a seive
5. Add milk, mix well
6. Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well
7. 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
8. Cut each sausage leaving a length of skin on each end in order to tie them off
9. Put the finished sausages in the water for a few minutes
10. Prick each sausage with a cooking fork and turn them in the water
11. Cook gently for about 2 hours
12. Remove from pot and hang to let cool
13. When cool, slice and fry
14. In Northumberland, Black Puddings used to be sent out as presents at Martinmas.
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