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It's that time of year when you ask, "what do I do with 2 litres of blood"? The roses would appreciate it, but if you fancy black pudding then you have a choice of styles
The British breakfast pud is made with plenty of fat and grains. It's firm and familiar
I like a more European style, softer pud, without the back fat
Ingredients
2l blood*
1kg frozen chopped spinach
500gm onions, finely chopped
50gm seasalt
1tbs ground mace
Grated 1/4 nutmeg
2tsp chilli powder
1tbs sugar
Plenty black pepper
500ml bechamel sauce
500ml cream
1cup rolled oats
2tbs rum
Defrost spinach and squeeze out as much liquid as you can. Or use fresh spinach, cook, chop, squeeze
Sweat onions in butter
Mix all ingredients
Decide if you want to make sausages or cake
For sausages you need to buy casings. Beef runner will produce thinner puds than beef middle, but both are good. Follows instructions for soaking and rinsing the casings...always fun because casings are a law unto themselves when rinsing the insides with water
Cut a length of casing approx 2ft long at a time and tie one end securely with string. Use a funnel and ladle to fill. I use string to gently tie off individual puds. Place the filled casings in water at a bare simmer. When they float, prick with a needle to let out air. They are cooked once pricking with a needle doesn't release red liquid (20mins approx). Remove, massage with lard to coat the skin, cool, refrigerate
If the water gets too vigorous you might burst the puds
For cake, pour mix into tins, cover, cook at 160°C for an hour
*You can buy dried pigs blood online
The British breakfast pud is made with plenty of fat and grains. It's firm and familiar
I like a more European style, softer pud, without the back fat
Ingredients
2l blood*
1kg frozen chopped spinach
500gm onions, finely chopped
50gm seasalt
1tbs ground mace
Grated 1/4 nutmeg
2tsp chilli powder
1tbs sugar
Plenty black pepper
500ml bechamel sauce
500ml cream
1cup rolled oats
2tbs rum
Defrost spinach and squeeze out as much liquid as you can. Or use fresh spinach, cook, chop, squeeze
Sweat onions in butter
Mix all ingredients
Decide if you want to make sausages or cake
For sausages you need to buy casings. Beef runner will produce thinner puds than beef middle, but both are good. Follows instructions for soaking and rinsing the casings...always fun because casings are a law unto themselves when rinsing the insides with water
Cut a length of casing approx 2ft long at a time and tie one end securely with string. Use a funnel and ladle to fill. I use string to gently tie off individual puds. Place the filled casings in water at a bare simmer. When they float, prick with a needle to let out air. They are cooked once pricking with a needle doesn't release red liquid (20mins approx). Remove, massage with lard to coat the skin, cool, refrigerate
If the water gets too vigorous you might burst the puds
For cake, pour mix into tins, cover, cook at 160°C for an hour
*You can buy dried pigs blood online
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