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.

MaterialsMetricUS
Pearl barley groats300 g0.66 lb
Back fat200 g0.44 lb
Fine oatmeal150 g5 oz
Flour50 g2 oz
Onions50 g2 oz
Blood250 g0.55 lb
Ingredients per 1000g (1 kg) of materials
Salt21 g3 -1/2 tsp
White pepper1.0 g1/2 tsp
Marjoram, ground4.0 g2 tsp
Pennyroyal0.5 g1/2 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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