We were capable to purchase a topically rear pig from a homesteader nearby for an amazing price . This pig had lived with the sun on his back , the wind in his face , time to gambol with his friends in the fields . He had a bum stage which was why we were able to butcher him . We ’re grateful each time we sit to wipe out something made from Wilbur and he is feed us for the whole twelvemonth , dogs included .
We ’re swelled worshiper in using as much as possible so you may to honor the beast who ’s live was deal to allow for sum for the table .
Readers with a fragile constitution or distaste to blood or butcher should not read any further , images of blood are below . Reader discretion is advised .
How To Make Black Pudding
The name blood sausage indicates one of the ingredients which is pigs blood . In Europe you may bribe dry pig blood then restructure it with piddle . For us , we were able to save the blood from the slovenly person during the butchering process since this was only for our consumption and nothing which we are go to trade .
Other factor you will need admit :
It ’s quite a simple recipe but does take some time to make , we made ours one Saturday afternoon so give yourselves deal of time to make it and clean up afterwards as it is a bit of a messy process .
Weigh out 500 g /17.6 oz of pearl barley and billet into a large pan with water and bring to a boiling point then simmer for 45 minutes . Strain off any water and allow to cool .
matter out 500 g /17.6 oz or oats and cover with water and allow to gazump . you may prepare the oat by allowing them to soak overnight and you may employ the regular porridge or oatmeal oats , old fashioned oats or the Irish dash pivot head coarse oats , whichever you pass off to have on hand .
Peel and finely come off 3 medium sized onion then perspire them in a pan with a little porc fatty tissue or lard until they turn translucent or decipherable . You do n’t want to brown or caramelise the onions so once they turn open , remove them from the genus Pan and admit to cool .
I used the good house back fatness and belly fat from the joints and cut off the pig we had put to one side during the slaughter process . You will postulate 500 g /17.6 oz of pork fatness which you postulate to dice into pocket-sized chunks . They need to be small enough to go into the sausage balloon casings .
Bring a pan of urine up to boiling and blanch the diced fat for a moment then take off the heat and sieve through a fine meshwork strainer .
If you are using the dry blood , reconstitute according to the manufacturer ’s instructions or with 1.25 L / 2.6 pint of tepid water supply . If you are using fresh squealer ’s blood it may have clot . This is a innate process but does wait disgustful . We placed batches of blood into the blender and whizzed it up on a low speed to break up any coagulum . We had about 1.5 litre / 3 pint of pig ’s blood which was used in this formula .
In a roll coalesce the following spice :
depend on what sausage balloon casing you are using you may involve to soak them in water for a geological period of time or gargle off the salt then fleece them . record the manufacturer ’s instruction to see how you need to handle your blimp casing . We used some summer sausage casing which needed pawn for a few minutes in water until lenient .
In a prominent stock pot combine the Allium cepa , blood , fat , oats , pearl barleycorn and the spices by stirring well .
Using a modest ladle and wide funnel , you may full the shell with the admixture leaving enough room at the top to marry with butcher ’s string . If you are using summer sausage casing like I did , you could trend the bottom off a small plastic body of water bottle and habituate that as the funnel , it worked really well .
Now your ignominious puddings are in their case they need to be cooked . To do this , play a large goat god of water to the furuncle then turn the heat down to a simmer . Puncture the casing of the disgraceful pudding a couple of times before you place in the pan . These need to be prickle during cooking to stop them from explode . I use a thin skewer or clean knitting needle but a cocktail stick also works well . Cook 1 - 3 lineage sausages in the pan of piss for 25 minute until there is no blood come out of the case when you puncture it .
Allow to cool then either store in the electric refrigerator and fry a fade or two for breakfast throughout the hebdomad orvacuum sealand frost .
There you have it , 8 step to making traditional English black pud to make something edible and tasty from pig ’s blood , pearl barley , pork fat , oats and spices . bootleg pudding is adept fry with an ball or two , baked beans and of course a rasher of 1st Baron Verulam and some toast . you may learn more homesteading skills in myprevious post here .
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