Black Pudding with Cream

Black Pudding with Cream is an English blood sausage.

Blood400 g0.88 lb
Fat (beef or pork)200 g0.44 lb
Oatmeal100 g0.22 lb
Barley100 g0.22 lb
Double cream100 g3.3 oz fl
Onions100 g2 onions
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Ground coriander2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Onion, finely chopped30 g1 oz
  1. Soak oatmeal in water. Drain.
  2. Cook barley in water for 30 minutes. Drain.
  3. Dice fat into 1/4” (6 mm) cubes.
  4. Finely dice onions and fry in a little fat until glassy. Mix with oats and barley.
  5. Mix blood with salt, add spices and cream. Pour over barley and oats. Mix all well together.
  6. Stuff loosely into 32 - 36 mm hog casings.
  7. Cook in water at 80° C (176° F) for about 40 minutes. Store in refrigerator. The sausage can be eaten cold or fried.

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