Black pudding

Black Pudding is a blood sausage, very popular in Northern England, Scotland and Ireland.

MeatsMetricUS
pork blood500 g1.10 lb.
diced fat (beef suet, pork, belly)250 g0.55 lb.
cooked oatmeal, barley or both250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt21 g3 ½ tsp.
black pepper2.0 g1 tsp.
mace1.0 g½ tsp.
ground coriander2.0 g1 tsp.
onion, finely chopped30 g½ onion
Instructions
  1. Mix diced fat with blood and other ingredients.
  2. Stuff loosely into 32 - 36 mm hog casings. Make 12” rings.
  3. Cook in a hot water at 176° F (80° C) for about 40 minutes. Any sausage that floats to the top should be pricked to remove air. Don’t increase temperature as the casings may burst.
  4. Store in refrigerator.
Notes

The color of the sausage should be dark brown or black, with white pieces of fat.

Suet is raw beef fat especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 70°F (21°C). Pork flare is the fat found around intestines, stomach, heart or kidneys. Bacon fat is the softest of the three.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs