www.sausagemaking.org

I have made black pudding before when we have had a sheep or goat killed, but as we are not going to get another one killed for a few months I thought I would source some dried blood. One butcher can get it for $35 (NZ) kilo. The question is how much is a kilo likely to make? Trying to work out what it would cost to produce some good stuff (sorry NZ, much though I like living here, you do not make very good black pudding).

And looking for the most authentic NE England recipe for it.

http://www.scobiesdirect.com/Recipe.asp ... No=OC30190

This is a link from Scobies - a butchers supplier in Scotland. The recipe listed uses 405g for a 4.5kg mix so you're probably looking at around the 10kg mark for a kilo of dried blood, depending on the added ingredients.

They sell a 15kg sack of dried blood for £24.47 ($49.13 NZ) but not sure what their postage charges to NZ would be......
http://www.scobiesdirect.com/ItemInfo.a ... No=OC30190

The recipe I use would make 25kg of black pud.

Thanks, going to have to check my settings again, I could have sworn they were set to get notifications.

But thanks for the recipe, however does anyone know what the seasonings are in Scottish or NE English pudding?

I don't think I will try and import any, postage would be huge and also I am not sure blood products are allowed to be imported either.

Don't worry about the notifications, mine stopped working a while back, can't work out why though.

Here's a link to some black pudding recipes on the forum - may be of help.
viewtopic.php?f=1&t=10824

This is the recipe [and video link] for the black pudding I'm planning to make tomorrow. Pinhead Oats are soaking as we speak! I haven't tried the recipe before, but will let you know how it turns out:

https://www.youtube.com/watch?v=QXtnS2PM9iw

500g pinhead oats soaked over night
500g pearl barley boiled for 40 mins
500g back fat
1.5l water
3 onions finely diced
Dash of brandy

Sweat the onions in some of the pork fat

Blanch the rest of the back fat for a couple of mins

1 part dried blood to 6 parts liquid = 250g pigs blood for 1.5l water
Stir until all the lumps are gone

In a huge saucepan add the fat, oats, barley, onions, blood and gently cook out for 15 mins

Make the spice mix:

20g salt
10g ground coriander
10g dried sage
10g dried mace
10g white pepper

Add to the BP mix, then add the brandy, and cook for another few mins.

Stuff the casings [biggest available]

Heat water from 170-180°F and drop the sausages in for about 20-25 mins. Prick after 10 mins to release the pressure

Once cooked, remove from water and leave to cool

Sweet baby Jesus, never, ever again. I haven't tried the final result yet, but the workload and cleanup were insane. I also have enough black pudding from 250gm of dried pigs blood to last me at least a year.

If anyone wants the other 750gm of dried pigs blood, send me a PM and I'll be happy to send it to you for the cost of postage.

I'll do a taste test tomorrow and let you know how the recipe turned out.

They should be good: Scott knows his stuff.

Phil

I'd love to avail myself of some pigs blood please! seeing as I was wittering on about it recently, (& tend to have some in the fridge most weeks) ..lovely stuff

No worries, Gus. PM me an address to send it to, and I'll ship it over.

As for the black pudding, I wasn't impressed. They weren't as firm as the stuff I'm used to eating, and the flavour seemed to be lacking. I could taste the sage, but no other seasoning. I may have ballsed up somewhere, but I don't think I'll be giving it another go. Smelled beautiful when it was all cooking away in the pot though.

Thanks for that, just let me know the cost & we'll get something sorted.
I am actually nipping out of the country shortly (well there was an election) so will be intermittent here for possibly a few weeks so no rush unless you need it out the way asap, I'll need to grab some casings, (any problems anticipated bringing em back through customs in any places, always best to know!? ..technically I will still be in europe, just not the EU.

I'm currently steaming / sous cooking the black pudding prior to freezing & storing.

mistakes I have learnt from.

1. Always measure your max size components (eg bain marie / pots etc) rather than complacency & winging it, ..I ordered 500 mm catering size skins & have spent all day sorting out 1 full BP @a time, due to pot constrictions. (I'm such an A-hole, industrial set ups have industrial bath's ..I don't) ...replicating what you normally buy in the shops for size needs a brain to "have a little chat" before commiting to the jump...

2. Bite the bullet & get more sausages made asap.

3.pour blood incredibly slowly from the teensiest hole in packaging, it is incredibly free flowing, Mix blood in a paste & dilute, then dilute again 5 fold for eventual correct qty, no mess, no bad blood ..easy, just need to sample the product now.

Made 4 full skins & filled a 2 lb loaf tin.

Analon pans rule for not burning your barley mix!

Too much mace in that recipe, & I too have a sloppy bp not firm as hoped for.

Actually pretty vile, will fry some off shortly however feel that batch is going to the dogs.

Imho too much liquid in the oat mash, ...gutted, my mouth is maced out, ...like bear spray on the tongue... overwhelming all other lurking flavours.

Glad it isn't just me! As I mentioned before, it smelled amazing when it was all simmering in the pot, but the completed BP left a lot to be desired. If you find a really good recipe, let me know. Might try making it again when the horror of the last batch is a distant memory

Maybe try a proven recipe?

I'm laid up at the moment, so can't reply fully, but maybe try a recipe that's been recommended by other forum members?

There's one here:

viewtopic.php?f=1&t=10824&p=98220&hilit=#p98220

HTH

Phil