Black pudding
Black pudding is perfect for any foodie who wants to try something new. Black pudding is actually made using pork blood and a variety of additional components. Rice is placed inside the pig's intestine before boiling to make the dish. Without a doubt, Black Pudding is a well-known culinary dish in many regions of the world.
Although black pudding is not a dessert, many people find this local delicacy tempting. Although the ingredients are unique, many people consider this meal to be a gourmet experience. Recipes for black pudding vary, but most include a considerable amount of pig's blood, pig's fat, and various bits and pieces of pork, as well as additional components such as strong flavors.
To be more delicious, the mixture is then stuffed into casings and baked. Blood pudding is delicious at any time of day, especially breakfast. Black pudding should be on your menu if you have an experimental palette.
Ingredients
- 2 litres of fresh pigs blood, 500g of diced back fat, slightly sweated, onions, oatmeal, white pepper, salt, ground mixed spice, 500 ml of double cream
Instructions
- To eliminate any clots, sieve the pig's blood into a big container.
- Toss the blood with the sweated back fat and cooked onions. Mix everything up thoroughly.
The oats, white pepper, salt, spice, and double cream are then added. - Pour the mixture into the funnel with a ladle. Because this will be a messy process, do it all on a tray to collect any spills.
- Overfilling the shell will cause the pudding to expand while it cooks. You should leave a 5-7cm gap at the top.
- You ought to make a lovely U-shaped pudding. Finish filling the remaining casings.
- Bring a big pot of unsalted water to a boil, then reduce the heat to a low-medium.
