Black Pudding-Traditional

Traditional black pudding is an English blood sausage. This recipe adapted from Handy Guide for Butchers by Thomas B. Finney, 1908.

MaterialsMetricUS
Pearl barley groats300 g0.66 lb
Back fat200 g0.44 lb
Fine oatmeal150 g0.33 lb
Flour50 g1.76 oz
Onions, diced50 g1.76 oz
Blood250 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3-1/2 tsp
White pepper1.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Sage, rubbed1.0 g1 tsp
Thyme1.0 g1 tsp
Instructions
  1. Dice back fat into 1/4” (6 mm) cubes.
  2. Cook barley in water. Drain.
  3. Mix barley when still warm with all materials and seasonings.
  4. Stuff into beef runners or 36-40 mm hog casings.
  5. Cook in water at 80° C (176° F) for 40 minutes or until sausage reaches 72° C (160° F) internal temperature.
  6. Cool in cold water, hang in air to evaporate moisture. Keep refrigerated.

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