Meats and Sausages
Scotch Black Pudding
Scotch blood sausage.
| Materials | Metric | US |
|---|---|---|
| Pork blood | 500 g | 1.10 lb |
| Beef suet | 350 g | 0.77 lb |
| Rice | 50 g | 0.11 lb |
| Oatmeal, fine cut | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Allspice | 0.3 g | 1/8 tsp |
| Cinnamon | 0.5 g | 1/2 tsp |
| Cloves, ground | 0.2 g | 1/8 tsp |
Instructions
- Boil the rice.
- Grind suet with 1/4” (6 mm) plate.
- Mix everything together.
- Stuff loosely into 36 mm hog casings and tie off into 12” (25 cm) long rings.
- Cook in water at 80° C (176° F) for about 40 minutes. Cool in cold water, dry in air and refrigerate.
- Cook before serving.
