Home made black pudding - too moist at first, now just right

[benwilder]

Hi all,

After a number of unsuccessful attempts to make black pudding, I succeeded last weekend. Delicious! Thanks to some useful nuggets of information on this forum and elsewhere. I thought I'd post my results/recipe.

In short, my first attempts were too moist, as I was soaking oats overnight and not draining the pearl barley well enough. I also rehydrated the pig's blood with too much water. You live you learn!

Now to look at other blood sausages from around the world to try next, as I have a lot of dried blood left! Any suggestions on peoples favourites very welcome!

Link here: https://www.dinnerdinnerfatman.com/blog/home-made-black-pudding-recipe

[jenny_haddow]

Morcilla and boudin noir spring to mind. I’ve made both in the past, both good.

Jen

[wheels]

Great Job

Phil

[NCPaul]

Lots of good Spanish options for you. Good work.

[ComradeQ]

Looks great! You did a good job on that batch, making me hungry for some black pudding. Can you send some round to have with my late late (almost afternoon) breakfast?

[yotmon]

Have u tried adding Allspice to your black puddings, it has a natural affinity with them.

[benwilder]

Sorry for the late reply, I did Yotmon, thank you - really works well!