Meats and Sausages
Black Pudding - The Stredford
The Stredford black pudding is an English blood sausage. The recipe adapted from Handy Guide for Butchers by Thomas B. Finney, 1908.
| Materials | Metric | US |
|---|---|---|
| Pearl barley groats | 300 g | 0.66 lb |
| Back fat | 200 g | 0.44 lb |
| Fine oatmeal | 150 g | 5 oz |
| Flour | 50 g | 2 oz |
| Onions | 50 g | 2 oz |
| Blood | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 21 g | 3 -1/2 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Marjoram, ground | 4.0 g | 2 tsp |
| Pennyroyal | 0.5 g | 1/2 tsp |
| Thyme | 1.0 g | 1 tsp |
Instructions
- Dice back fat into 1/4” (6 mm) cubes.
- Cook barley in water. Drain.
- Mix barley when still warm with all materials and seasonings.
- Stuff into beef runners or 36-40 mm hog casings.
- Cook in water at 80° C (176° F) for 40 minutes or until sausage reaches 72° C (160° F) internal temperature.
- Cool in cold water, hang in air to evaporate moisture. Keep refrigerated.
