How is black pudding made

Proving that black pudding is a super cheffy ingredient, this James Martin recipe demonstrates how to put a small amount of it to effective use. His silky celeriac soup is topped with scallops and black pudding.

Not a traditional combination, but the flavours work together like a dream. Black pudding and spuds is a winning match, and these delicious patties are served with a tangy chutney. Top them with a fried egg for brunchtime perfection. Black pudding potato cakes with fried egg and tomato chutney. Like other kinds of sausage, black pudding can be removed from its casing and shaped as you see fit.

This meaty recipe shows you how to use it in the centre of a pork fillet parcel. The dinner party-friendly dish is served with rhubarb to complement the richness. This hearty casserole is a take on Lancashire hotpot. The black pudding is combined with lamb, wholegrain mustard and a tasty gravy, topped off with sliced potatoes.

This wintery recipe uses thick slices of black pudding instead of sausages in a warm salad of apples, red cabbage, hazelnuts and a tangy cider vinegar and honey dressing. For some, the prime use for black pudding is in a fry-up. This one-pan breakfast is slightly lighter than the usual full English, replacing sausages with asparagus. Big breakfast with asparagus.

Love it or loathe it, we want to know what side of the fence you sit on…. Subscriber club Reader offers More Good Food. Unlike the rusk, oatmeal, and blood, they will be cooked before being added to the dry mix. Richard : The barley itself comes in loose like this. When we cook it up in these, we leave room for it. It will swell up to about three, four times the size. Richard : This is pork fat, so if you think of a pork chop, where the meat is, the white piece of fat there, this comes in from Denmark, where they have fatter pigs.

In England, the pig, the fat's like this. So we don't have fat pigs. So this white piece of fat, it comes in, in strips, which we have here.

Richard : And then this is then diced. So, this is the high quality. There is no lean meat on this at all. So we're just after the fat.

Richard : Yeah, we dice it on a machine. We weigh it into the stocking net again. So we, from here Richard : Yes, it will just shrink slightly as it starts to give the moisture out of it, and the flavor. The barley expands. This just reduces slightly, yeah. Claudia : And one net is for one batch? Richard: Into a mix, there's four nets go into a mix.

I'm giving you my recipe right now. Claudia : Barley and fat are cooked for one hour. Meanwhile, onion and water are mixed in this giant container. When ready, they will be joined by the dry mix, containing blood, oatmeal, and rusk. Richard : And then there's a motor on here. Basically, it will just, it's like when you whisk something up, but this does it 4, revs.

So it just whisks it up really quick, and basically we rehydrate the product, so you've got, like, a gravy consistency, where the dry blood's in it, the seasoning, the rusk, the oatmeal, the flour, the onions, and you've got your base mix there. Richard : Yeah, this is the barley you saw previously. If I pick one up, you'll see exactly the same, from there. See how it's swollen up? Now, that's cooked perfectly. Richard : We weight check it, so it's right. If that was overcooked, it'd be 11, 12 kilos.

We wouldn't use that. Richard : Well, this is fat, diced fat, that we showed you earlier. Again, this has been cooked up, if you notice it's not swollen up, it's just cooked out, and it actually loses the bits. Claudia : Barley and fat are then added into the mix. Fat is mixed gently, not at high shear, to not break the dices. The mix is now ready. It's so brown!

Richard : Tastes a bit different to chocolate, but, yeah, it's not bright red or anything like that, people associate with blood. It's a cereal mix with a blood base, so it's a chocolaty, velvety sort of touch, yeah.

Claudia : The mix is stuffed in a natural casing made of beef intestine. That is super quick! Richard : So, that's the intestine that's been filled out with the mix. This is a portioning-control machine, like you'd see with sausage fillers. And what it's actually doing, it's spinning the product. So it's doing that so quick, if you see from there. Claudia : There you go, nice. And it's always this shape, right? Check out the video in the page below that shows you the sort of consistency that you need to achieve.

Please take a look at how-to-make-sausages , how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer! Note: As an Amazon Associate I earn from qualifying purchases, at no cost to you, I may get commissions for purchases made through links in this post.

Home curing. Sausages Home made black pudding recipe Ben Wilder. February 10, If you're keen to try it sous vide, i have been using a Sous Vide device from Anova for more than 3 years and its great, available here: Anova Sous Vide - Amazon This recipe will make two 6 inch lengths of black budding in 6cm casings - enough for approximately 12 slices, or six people for breakfast!

Cook the pearl barley as per instructions around 1hr 15 mins , then leave to cool and drain thoroughly Sweat the diced fat with the diced onion for 5 minutes on a low heat and leave to cool Mix the dried blood with the water I used a hand whisk and then strain through a sieve to remove any clumps Add the fat, onion, blitzed oats, cooked pearl barley, and spices to the rehydrated blood and mix thoroughly Spoon the mixture into the black pudding cases, squeeze down until tight and tie off with butchers twine Vacuum seal and cook at 83c in a sous vide for 45 minutes Transfer to an ice bath until cold, then refrigerate Fry in a little oil to finish!