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Hugh & Ray's Black Pudding

added by HughFW 3rd December 2008
at 15:57

Don't be put off by the blood...its delicious! Taken from the River Cottage Digital Pig & Pork Course. find out more at courses.rivercotttage.net

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Prep time

20 minutes

Cook Time

20 minutes

Ingredients

* 2 litres of fresh pigs blood
* 500g of diced back fat, slightly sweated
* 250g of sliced onions, finely chopped and gently sweated
* 2 heaped tbsp of oatmeal, soaked in water overnight
* 1 heaped tsp of white pepper
* 1 heaped tbsp of salt
* 1 heaped tsp of ground mixed spice (such as coriander, cumin & ginger)
* 500 ml of double cream
EQUIPMENT
* 1 large pan
* ‘Ox’ natural sausage casings (which you need to soak overnight beforehand)
* A funnel
* A sieve
* A large tray
* String

Black Pudding

Directions

Step 1: Sieve the pig’s blood, into a large container, to remove any clots. Step 2: Add the sweated back fat and the fried onions to the blood. Mix in well. Step 3: Then stir in the oatmeal, white pepper, salt, spice and double cream. When the ingredients are thoroughly mixed, it’s time to fill the casings. Step 4: Tie a knot on over one end of a casing – leaving a long length of string as a ‘tail’. Pull the other end over the nozzle of your funnel. Using a ladle, pour the mixture into the funnel. This will be messy – so perform the entire operation over a tray to catch any overflow. Don’t overfill the casing – puddings expand as they cook. You need to leave 5-7cm at the top. Top Tip: The funnel can become clogged. Use a chopstick or something similar to clear any blockage. Step 5: Take the tail of the piece of string and use it to tie a second knot in the other end of the casing. You should have a nice U-shaped pudding. Complete filling the rest of the casings. Step 6:Bring a large pan filled with two-thirds of unsalted water to the boil and then turn the heat down to a very gentle simmer. Add each pudding to the water. Step 7:Prick the pudding occasionally times with a needle. If a brown liquid comes out, the pudding is done. This should take about 20 minutes. Leave the pudding to cool and then slice and serve.

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